How to make it

  • Heat TBL olive oil in Wok. Stir fry Chicken until no longer pink. Remove to plate.
  • Heat remaining oil. Add Red Pepper, Mushrooms, Pea Pods, Water Chestnuts, Green Onion, Ginger, and Garlic to Wok. Stir fry until crisp tender about 3 mins.
  • Meanwhile combine broth, Sugar, Cornstarch, and Sesame Oil. Stir into mixture in Wok Cook until it thickens. Add Chicken and heat thourghly. Season with Salt and Pepper to tast.
  • serve over rice.

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