Vegetable-Chicken Stir-Fry

1 cup uncooked long-grain white rice
2 cups water
1 cup chicken broth
1 tablespoon oyster sauce
1/2 teaspoon sugar
3 teaspoons cornstarch
3/4 lb. chicken breast strips for stir-frying
1/2 teaspoon ginger
1/4 teaspoon salt
1 tablespoon oil
1 cup fresh snow pea pods
1 cup fresh mushrooms, sliced
1/2 medium red bell pepper, cut into 2x1/4-inch strips 1 garlic clove, minced

Cook rice in water as directed on package.

Meanwhile, in small bowl, combine broth, oyster sauce, sugar and 2 teaspoons of the cornstarch; blend well. Set aside.

In medium bowl, combine chicken, ginger, salt and remaining 1 teaspoon cornstarch; mix gently to coat. Set aside.

Heat oil in wok or large nonstick skillet over high heat until hot. Add chicken mixture; cook and stir 3 minutes. Add pea pods, mushrooms, bell pepper and garlic; cook and stir 3 minutes or until chicken is no longer pink in center.

Add broth mixture; cook an additional 1 to 2 minutes or until sauce is slightly thickened and vegetables are crisp-tender. Serve over rice.


Serving Size: Makes 5 plated servings

Number of Servings: 5

Recipe submitted by SparkPeople user ALYNN713.