Ginger Chicken & Vegetables

• 1 tablespoon olive oil
• 1 1/4 cups yellow onions, peeled & chopped
• 1 teaspoon gingerroot, peeled & grated
• 1/4 teaspoon garlic, finely minced
• 1 boneless skinless chicken breasts (8-9 ounces) or 9 ounces sirloin, cut lengthwise into thin strips
• 1/8 teaspoon black pepper
• 6 cups broccoli florets, washed
• 4 1/2 cups snow peas, washed
• 1 1/2 tablespoons soy sauce
• 1/2 cup chicken stock

1. In a wok or large non-stick skillet, over medium-high heat, heat oil and and saute onion until translucent (5 minutes).
2. Add ginger, garlic, and chicken; sprinkle with pepper, and saute, turning frequently, until meat is lightly browned (3 minutes).
3. Add vegetables, soy sauce, and stock, and continue cooking, stirring often, until the chicken is cooked through, the stock is reduced to a glaze, and the vegetables are tender (20 minutes).
4. If the pan dries out during cooking, add water 1/8 cup at a time to keep moist.

olive oil, yellow onions, gingerroot, garlic, chicken breasts, black pepper, broccoli florets, snow peas, soy sauce, chicken stock

Taken from www.food.com/recipe/ginger-chicken-vegetables-175576 (may not work)