Ingredients:
3 tablespoons oil, divided
1 lb boneless chicken, cut into strips
1 cup sliced celery
1 cup carrots, cut into strips
2 cups sugar snap peas
1 tablespoon minced onions
1 tablespoon minced garlic
1 1/2 cups chicken broth
2 teaspoons cornstarch
1 tablespoon soy sauce
1/2 teaspoon dried ginger
Directions:
In wok or large skillet, heat 2 T oil; stir fry chicken until done and browned.
Remove chicken, keep warm.
In same pan add remaining oil, saute celery and carrots until crisp tender (about 5 minutes).
Add snow peas and saute 3 minutes.
Add onion and garlic.
Mix broth and cornstarch; add soy sauce and ginger,stir until smooth.
Add to vegetables;cook and stir until mixture thickens.
Return chicken and heat through.
Servings: 4
Time preparation: 15 min.
Time total: 27 min.