Chicken And Sugar Snap Stir-Fry

• 2 cloves garlic, minced
• 1/4 teaspoon ginger
• 1/2 - 3/4 cup chicken broth, divided
• 1/2 lb boneless skinless chicken breast half, sliced into strips (about 2)
• black pepper, to taste
• 3 green onions, sliced (white and green portions)
• 8 ounces fresh sugar snap peas
• 2 stalks celery, sliced
• 1 red bell pepper, sliced in strips
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (14 ounce) can baby corn, drained
• 2 tablespoons oyster sauce
• 1 tablespoon mirin
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 2 -3 cups hot cooked rice (optional)

1. In large pan or dutch oven, add garlic, ginger, 1/4 cup broth, and chicken pieces.
2. Season with black pepper.
3. Cook over medium heat (add a bit more broth if necessary, to prevent sticking), stirring often, until chicken is no longer pink, about 3-5 minute.
4. Add all other ingredients except for oyster sauce, Mirin, soy sauce, and cornstarch.
5. Stir fry until veggies are crisp-tender, 3-5 minute.
6. In separate bowl, combine remaining 1/4 cup broth, oyster sauce, Mirin, soy sauce, and cornstarch.
7. Stir into chicken/veggie mixture.
8. Cook until boiling and sauce thickens, 3-4 minute.
9. Serve over hot cooked rice, and additional soy sauce, if desired.

garlic, ginger, chicken broth, chicken breast, black pepper, green onions, sugar snap peas, stalks celery, red bell pepper, water chestnuts, baby corn, oyster sauce, mirin, soy sauce, cornstarch, rice

Taken from www.food.com/recipe/chicken-and-sugar-snap-stir-fry-103484 (may not work)