Chicken Stir Fry

  • 6 oz chicken, cubed
  • 1/2 cup water chestnuts
  • 3/4 cup bean sprouts
  • 1 small red bell pepper, seeded, ribbed, and sliced
  • 1 small broccoli floret, sliced
  • 1 cup carrots, sliced diagonally
  • 1 cup crimini mushrooms, cleaned and sliced
  • 1/2 cup snow peas
  • 1/2 onion, sliced
  • 1/2 cup low sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • sprinkle sesame seeds, optional
  • 1 cup rice
Heat oil on high in a wok or large non stick skillet. Toss in chicken and saute for 1 minute, Add broccoli, carrots, red bell pepper, onion, saute for 1 minute. Add the remaining vegetables and saute for 3 minutes. Add soy sauce and oyster sauce and saute for another 3 minutes. Add 1/2 cup water and saute for 6 more minutes. Serve over rice.
Rinse 1 cup rice thoroughly until water runs clear. Pour 2 cups water over rice in a small pot. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Do not peek.