Chinese Chicken And Vegetables
|Oriental sesame oil/Peanut oil||1 1⁄2 Teaspoon|
|Yellow onion||1 Small, thinly sliced|
|Garlic||1 Clove (5 gm), minced|
|Fresh ginger slices/1/2 teaspoon ground ginger||2 , peeled and cut into strips 1/8 inch wide (Fresh)|
|Boneless skinless chicken breast||1⁄2 , pounded to 1/4 inch thickness and cut into match stick strips|
|Carrot||1 Medium, peeled and sliced thin diagonally|
|Snow peas||1⁄4 Pound, trimmed|
|Reduced sodium soy sauce||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
In a heavy 10 inch nonstick skillet, heat the sesame oil over moderately high heat for 1 minute; add the onion and stir fry for 1 minute.
Mix in the garlic and ginger and stir fry 1 minute longer.
Stir in the chicken and stir fry for 2 minutes or until the chicken is no longer pink.
Add the carrot and water, cover, and cook, stirring occasionally, for 5 minutes or until the carrot is almost tender.
Mix in the snow peas, cover, and cook 2 to 3 minutes longer or until the chicken and vegetables are tender.
Remove from the heat.
Stir in the soy sauce and pepper.