Chicken and Snow Pea Stir-fry

I came up with this recipe back when I had a garden containing an abundance of snow peas. It is both fresh and hearty, and one of my favorite things to eat.



Chicken and Snow Pea Stir-fry

1 lb. boneless skinless chicken breast halves, sliced or cubed
3/4 lb. fresh snow peas
2 t. fresh ginger, grated
1/2 lb. fresh shitake mushrooms, sliced
1 medium onion, cut into thin wedges
1 can sliced waterchestnuts, drained
2 T. oil (give or take)

sauce-
1 C. chicken broth
1/4 C. soy sauce
1 1/2 T. cornstarch
1/2 t. Mekong seasoning sauce
1 t. sesame oil
1/2 t. chili flakes
1/2 t. garlic powder

hot cooked Calrose rice


In a small mixing bowl, whisk together sauce ingredients. Set aside.

Heat wok over high heat until almost smoking. Add oil and quickly stir-fry chicken until just cooked (a little pink is okay at this point); remove to plate. Reheat wok, adding more oil if necessary.
Stir-fry onion for 1 minute; add ginger and mushrooms, stir-fry 1 minute. Add snow peas; stir-fry 1 minute; add water chestnuts, stir-fry 1 minute. Reduce heat to medium, return chicken to wok and add sauce mix. Stir-fry until sauce is thickened and bubbly. Serve over hot cooked rice.