Stir Fry Chicken (Low Carb)

• 3 chicken breasts
• 1 cup shiitake mushroom
• 2 tablespoons extra virgin olive oil (for frying)
• 2 garlic cloves, minced
• 2 cups sugar snap peas
• 1/2 cup water chestnut (from a can)
• 1 white onion, chopped
• 1/2 cup chicken stock
• 2 teaspoons soy sauce
• 2 teaspoons oyster sauce
• 2 teaspoons rice wine (or sherry)
• 1 tablespoon cornstarch
• 1/2 tablespoon water

1. Combine soy sauce, rice wine or sherry and oyster sauce and set aside.
2. heat oil in large frying pan or wok. Add onion for 1 minute then add chicken. Saute for 3 minutes - add garlic - saute - add mushrooms, peas, water chestnuts and mix together well - add chicken stock and let cook for approx 4 minutes.
3. Add sauce previously combined and stir gogether to coat all vegetables.
4. mix corn starch and water to a medium paste - make an opening in the centre of the pan and begin mixing the cornstarch (thickener) into the sauce. Keep stirring until thicker and everything is coated.
5. Serve on a bed of rice vermicelli or heated sprouts for a low carb meal. On rice for non low carbers.

chicken breasts, shiitake mushroom, extra virgin olive oil, garlic, sugar snap peas, water, white onion, chicken stock, soy sauce, oyster sauce, rice wine, cornstarch, water

Taken from www.food.com/recipe/stir-fry-chicken-low-carb-265753 (may not work)