Chicken and Chinese Vegetable Stir-Fry

Ingredients

• 14 ounces skinless , boneless chicken breast meat - cut into bite-size pieces
• 0.5 cups oyster sauce
• 2 tablespoons soy sauce
• 3 tablespoons vegetable oil
• 2 cloves garlic , minced
• 1 large onion , chopped
• 0.5 cups water
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar
• 1 can sliced water chestnuts , 8 ounce
• 1 cup snow peas
• 1 small head broccoli , cut into florets
• 3 tablespoons cornstarch
• 0.25 cups water

Instructions

1. 1

   Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.

2. 2

   Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.

3. 3

   Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.