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Chicken Snow Pea Stir Fry



  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.