Ingredients

• 2 tbsp peanut oil
• 6 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 bunch green onions, chopped
• 1 tsp salt
• 1 lb boneless skinless chicken breasts, cut into strips
• 2 onions, thinly sliced
• 1 cup sliced cabbage
• 1 red bell pepper, thinly sliced
• 2 cups sugar snap peas
• 1 cup chicken broth
• 2 tbsp soy sauce
• 2 tbsp white sugar
• 2 tbsp cornstarch

Directions

1. Heat peanut oil in a wok or large skillet.

2. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt.

3. Stir-fry until onion becomes transluscent, about 2 minutes.

4. Add chicken and stir until opaque, about 3 minutes.

5. Add remaining 4 cloves minced garlic and stir.

6. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth / water and cover.

7. In a small bowl, mix the remaining 1/2 cup broth / water, soy sauce, sugar and cornstarch.

8. Add sauce mixture to wok / skillet and stir until chicken and vegetables are coated with the thickened sauce.

9. Serve immediately, over hot rice if desired.

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