Categories: Main Dish
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 3 tablespoons light soy sauce
- 1/4 cup flour
- 2 tablespoons sugar
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 2 tablespoons vegetable oil
- 1 red bell pepper, cut into 1-inch triangles
- 4 oz snow peas, trimmed
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
- Hot cooked rice
Directions
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Combine chicken and soy sauce in medium bowl; cover and refrigerate 15 minutes to 1 hour.
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Combine flour, sugar, garlic and ginger in pie plate. Drain chicken, reserving marinade. Roll chicken in flour mixture.
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Heat oil in wok or large skillet over high heat. Add chicken; stir fry 3-4 minutes or until no longer pink.
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Add bell pepper and snow peas; stir fry until crisp-tender.
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Whisk together reserved marinade, chicken broth, cornstarch and black pepper in small bowl; add to chicken mixture.
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Cook and stir until sauce boils; boil 1 minute. Transfer to serving platter. Serve with rice.