Chicken breast, boneless, skinless
(cut into strips)
Chicken broth (stock)
(alternative thickeners: arrowroot or barley flour)
1 tsp minced
Soy sauce, low sodium
2 cup whole
Sugar snap peas
1 medium pepper(s)
Red bell pepper
Green onion, scallion, ramp
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 yellow onions, cabbage, bell pepper, peas and 1/2 cup of the broth and cover.
In a small bowl, mix the remaining 1/2 cup broth, soy sauce, sugar and cornstarch (or arrowroot flour). Add sauce mixture to wok/skillet and stir until chicken and vegetables are coated with the thickened sauce.