Chinese Chicken and Vegetables

Ingredients

• 1 1/2 teaspoons sesame or peanut oil
• 1 small onion, thinly sliced
• 1 clove garlic, minced
• 2 thin slices fresh ginger, peeled and cut into strips 1/8-inch wide, or 1/2 teaspoon ground ginger
• 1 skinless, boneless chicken breast half (about 1/4 pound), pounded to 1/4-inch thickness and cut into matchstick strips

• 1 medium carrot, peeled and thinly sliced diagonally
• 1 tablespoon water
• 1/4 pound snow peas, trimmed
• 1 teaspoon lite soy sauce
• 1/8 teaspoon freshly ground black pepper
• Cooked rice (optional)

How to make it  32 minutes



• 1
Heat sesame oil in a heavy 10-inch nonstick skillet over medium-high heat 1 minute; add onion and stir-fry 1 minute. Mix in garlic and ginger; stir-fry 1 minute.
• 2
Stir in chicken and stir-fry 2 minutes, until chicken is no longer pink. Add carrot and water; cover and cook, stirring occasionally, 5 minutes, until carrot is almost tender. Mix in snow peas, cover and cook 2 to 3 minutes more, until chicken and vegetables are tender. Remove from the heat.
• 3
Stir in soy sauce and pepper. Serve over cooked rice, if desired.