Ingredients

• 2 tablespoons peanut oil
• 6 cloves garlic , minced
• 1 teaspoon grated fresh ginger
• 1 bunch green onions , chopped
• 1 teaspoon salt
• 1 pound boneless skinless chicken breasts , cut into strips
• 2 onions , thinly sliced
• 1 cup sliced cabbage
• 1 red bell pepper , thinly sliced
• 2 cups sugar snap peas
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 2 tablespoons white sugar
• 2 tablespoons cornstarch

Instructions

1. 1 Heat peanut oil in a wok or large skillet. When oil begins to smoke, quickly stir in 2 cloves minced garlic, ginger root, green onions and salt. Stir fry until onion becomes translucent, about 2 minutes. Add chicken and stir until opaque, about 3 minutes. Add remaining 4 cloves minced garlic and stir. Add sweet onions, cabbage, bell pepper, peas and 1/2 cup of the broth/water and cover.
2. 2 In a small bowl, mix the remaining 1/2 cup broth/water, soy sauce, sugar and cornstarch. Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce. Serve immediately, over hot rice if desired.

Nutrition per serving