 | | Directions | | Heat oil in a wok or large skillet. When oil begins to smoke, stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3-5 minutes. Add remaining minced garlic, onions, cabbage, bell pepper, carrots, peas and 1/2 cup of the broth; cover and cook 3-5 minutes to cook vegetables. In a small bowl, mix the remaining 1/2 cup broth, soy sauce, sugar and cornstarch. Add sauce mixture to meat and vegetables; stir until chicken and vegetables are coated and sauce has thickened. Serve immediately, over hot rice if desired. |
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 6
|  | | Ingredients | | - | | 2 tablespoons oil |
| - | | 6 cloves garlic, minced |
| - | | 1 teaspoon fresh ginger, minced |
| - | | 4 cups green onions, sliced |
| - | | 1 teaspoon salt |
| - | | 1 pound chicken breasts, boneless, skinless, thinly sliced |
| - | | 1 1/2 cups cabbage, shredded |
| - | | 1 onion, thinly sliced |
| - | | 1 bell pepper, thinly sliced |
| - | | 3/4 cup carrots, sliced |
| - | | 1 1/2 cups sugar snow peas |
| - | | 1 cup chicken broth, divided |
| - | | 2 tablespoons soy sauce |
| - | | 2 tablespoons white sugar |
| - | | 2 tablespoons cornstarch |
| - | | 2 cups hot cooked rice |
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