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Chicken Snow Pea Stir Fry
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons powdered chicken-flavored bouillon base
- ½ teaspoon sugar
- 1 ½ 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
- In a medium bowl, mix together soy sauce, cornstarch, bouillon, and sugar.
- Add chicken pieces and mix well.
- Meanwhile in a wok or 10-inch skillet, heat 3 tablespoons oil over medium-high heat until hot.
- Add fresh vegetables and stir-fry until they are crisp-tender, 5 to 7 minutes.
- Remove from pan and set aside.
- In same wok, heat remaining oil over high heat until hot.
- Add chicken mixture.
- Stir-fry, scraping bottom of wok often, until chicken turns white, 6 to 8 minutes.
- Stir in water chestnuts, bamboo shoots, water, salt, and pepper.
- 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.
- Remove vegetable/chicken mixture and add some sesame oil.
- Break rice apart and fry until hot.
- Add vegetable/chicken mixture and stir together in wok.