Ingredients
1
cup uncooked long-grain white rice
2
cups water
1
cup chicken broth
1
tablespoon oyster sauce
1/2
teaspoon sugar
3
teaspoons cornstarch
3/4
lb. chicken breast strips for stir-frying
1/2
teaspoon ginger
1/4
teaspoon salt
1
tablespoon oil
1
cup fresh snow pea pods
1
cup fresh mushrooms, sliced
1/2
medium red bell pepper, cut into 2x1/4-inch strips
1
garlic clove, minced
Preparation
Cook rice in water as directed on package.
Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.
In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.
Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center.
Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice.
