Stir Fry Chicken & Veggies

4 Chicken Breast, no skin, and sliced into bite size pieces
2 cups Bok Choy, raw-shreaded,
1 cup Bean sprouts,
1 cup Baby Carrots cut into 1/4" slices
1/4 cup Green Onion,julieened
2 tsp Chicken Broth
2 tsp Soy Sauce
3 1/2 Tbsp Canola Oil
1 clove Garlicminced or pressed
1 cup Snow Peas
2 tsp Cornstarch
2 tsp Dry Sherry, dry,


Cooking Sauce:
2 Tbsp Oyster Sauce
remaining Chicken Broth
2 Tbsp Soy Sauce
1/4 teaspoon sugar
1 tsp. sesame oil
1 Tbsp cornstarch

In a bowl, mix soy sauce, cornstach, sherry chicken broth. add chicken and stir to coat then stir in 1 1/2 teaspoons of the Canola Oil. Let marinate for a min of 15 minutes.
Prepare cooking sauce; set aside

Place wok over medium heat
add 1 TBsp of oil and 1/2 clove of minced garlic. Add 1/2 of chicken and stir fry until no longer pink (approx. 4 mins.). Romove and repeat with 2nd half of chicken.
add 1 1/2 tsp of oil. add carrots and grn onion, stir fry for 1 min, add 1 Tbsp broth and steam for 3 mins.
remove to a bowl
add 1 1/2 tsp of oil and stir fry bean sprouts and snow peas. add 1 Tbsp of broth and steam for 1 1/2 mins. remove to bowl
stir fry bok choy for 3 minutes. Remove and add cooking sauce to wok, when thickened add all ingredients and mix throughly.


Number of Servings: 8

Recipe submitted by SparkPeople user JJONES1959.