How to make it

  • With almost all stir fry recipes, it's always good to have all the ingredients handy and diced/minced prior to heating the wok. Also, this would be a good time to start/make the rice this will be served on.
  • Set wok over high heat and add the peanut oil. Be sure to swirl the wok to get the oil to coat most of the pan.
  • Once the oil smokes, quickly add the garlic, ginger, green onions and chicken to the wok. Saute, stirring continuously until the chicken is lightly browned.
  • Add the red peppers and saute for another 1 minute.
  • Add the water chestnuts and broccoli and saute for another minute.
  • Add the soy sauce and sesame oil and reduce heat to medium high for 30 seconds.
  • Add the chicken stock, cornstarch-slurry* and season with salt and pepper. Use a paddle to toss the ingredients and be sure that the stock comes to a boil.
  • Cook at a boil for 2 to 3 minutes, before serving over steamed rice.
  • * I find its always easier to mix the cornstarch with a splash of cold water, then add it to the batch. If you add the starch to a hot liquid it will clump up.

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