Ingredients
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Chicken: 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces.
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Vegetable Oil: 2 tablespoons for stir-frying.
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Garlic: 6 cloves, minced.
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Fresh Ginger: 1 teaspoon, grated.
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Green Onions: 1 bunch, chopped.
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Salt: 1 teaspoon.
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Onions: 2 medium, thinly sliced.
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Cabbage: 1 cup, thinly sliced.
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Red Bell Pepper: 1, thinly sliced.
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Sugar Snap Peas: 2 cups.
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Chicken Broth: 1 cup.
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Soy Sauce: 2 tablespoons.
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White Sugar: 2 tablespoons.
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Cornstarch: 2 tablespoons.
Instructions
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Prepare the Chicken: Season the chicken pieces with salt.
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Stir-Fry Aromatics: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot, add 2 cloves of minced garlic, grated ginger, and chopped green onions. Stir-fry until the onions become translucent, approximately 2 minutes.
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Cook the Chicken: Add the seasoned chicken to the wok. Stir-fry until the chicken turns opaque and is no longer pink in the center, about 3 minutes.
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Add Vegetables: Introduce the sliced onions, cabbage, red bell pepper, and sugar snap peas to the wok. Pour in ½ cup of chicken broth, cover, and let the vegetables steam for a few minutes until they are tender-crisp.
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Prepare the Sauce: In a small bowl, combine the remaining ½ cup of chicken broth, soy sauce, white sugar, and cornstarch. Stir until the cornstarch is fully dissolved.
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Combine and Thicken: Pour the sauce mixture into the wok with the chicken and vegetables. Stir continuously until the sauce thickens and evenly coats all ingredients. This should take about 1-2 minutes.
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Serve: Remove from heat and serve immediately over your choice of steamed rice.