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Chicken Snow Pea Stir Fry

Ingredients:

• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 teaspoons powdered chicken-flavored bouillon base
• ½ teaspoon sugar
• 1 1/2 pounds skinless, boneless chicken breasts halves, cut into 1-inch cubes
• 5 tablespoons oil
• 1 pound snow peas
• 1 bunch green onions, chopped (about 1 cup)
• 1 medium bell pepper, cut into thin 2-inch-long strips
• 2-4 carrots, peeled and thinly sliced diagonally
• 1 (8-ounce) can water chestnuts, drained
• 1 (8-ounce) can bamboo shoots
• ¾ cup water
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions:

1. In a medium bowl, mix together soy sauce, cornstarch, bouillon, and sugar.
2. Add chicken pieces and mix well.
3. Meanwhile in a wok or 10-inch skillet, heat 3 tablespoons oil over medium-high heat until hot.
4. Add fresh vegetables and stir-fry until they are crisp-tender, 5 to 7 minutes.
5. Remove from pan and set aside.
6. In same wok, heat remaining oil over high heat until hot.
7. Add chicken mixture.
8. Stir-fry, scraping bottom of wok often, until chicken turns white, 6 to 8 minutes.
9. Stir in water chestnuts, bamboo shoots, water, salt, and pepper.
10. Continue to cook over medium-high heat, stirring, 2 to 3 minutes, until sauce boils and thickens. Return vegetables to wok and cook, stirring, 2 to 3 minutes longer, until hot.
11. Remove vegetable/chicken mixture and add some sesame oil.
12. Heat.
13. Break rice apart and fry until hot.
14. Add vegetable/chicken mixture and stir together in wok.

Serves 4 to 5

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Last Revision: November 3, 2006