Stir Fry Ginger Chicken

• 2 tablespoons peanut oil or other vegetable oi
• 4 each chicken breast halves, boneless, skinless cut into bite-size pieces
• 2 cups green beans or broccoli spears
• 1 1/2 cups snow pea pods
• 1 small carrots peeled and cut into match sticks, or 1/2 small red bell pepper strips
• 1/2 cup water chestnuts sliced, or baby corns
• 1/2 cup chicken broth mixed with 1/2 tablespoon cornstarch, up to 1 cup if you like more sauce
• 18 teaspoon ginger peeled and freshly chopped
• 1 teaspoon garlic freshly minced
• 3 tablespoons soy sauce, tamari or to taste
• 1 teaspoon Chinese rice vinegar or any vinegar, to taste
• 1/2 teaspoon sesame oil

1. Heat oil in nonstick skillet or wok over medium high heat until hot.
2. Cook chicken pieces until browned, about 3 minutes.
3. Add in vegetables and cook until tender-crisp, about 2 to 3 minutes.
4. Add ginger and garlic, and cook until chicken is no longer pink, another 2 minutes or so.
5. Add chicken broth-corn starch mixture, soy sauce, vinegar and sesame oil to taste.
6. Cook until sauce bubbles and thickens, about 1 minute.
7. Serve warm with rice.

peanut oil, chicken breast halves, green beans, snow pea, carrots, water chestnuts, chicken broth mixed, ginger, garlic, soy sauce, chinese rice vinegar, sesame oil

Taken from recipeland.com/recipe/v/stir-fry-ginger-chicken-36989 (may not work)