Ingredients
- 1 piece Chicken Breast
- 1/2 cup Bamboo Shoots
- 1/2 cup Organic Celery
- 1/2 cup Sno Peas
- 1/2 clove Organic Garlic
- 2 tablespoons Oil
- 1/2 teaspoon Salt
- 1/2 cup Soup Stock
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 1 teaspoon Soy Sauce
- 1/4 teaspoon Sugar
Directions
Skin and bone chicken; then dice. Dice bamboo shoots and celery. Stem sno peas and crush garlic.
Heat oil. Add salt and garlic then stir-fry a few times. Add chicken and stir-fry until it loses its pinkness (about 2 minutes).
Add diced vegetables and stir-fry 1 minute. Stir in stock and heat quickly. Then cook, covered, over medium heat until vegetables are done (2 to 3 minutes). Meanwhile blend cornstarch and cold water to a paste.
Add sno peas, then soy sauce and sugar to pan; stir 1 minute. Then stir in cornstarch paste to thicken. Serve at once.
