Ingredients
- 2 tbsp cornstarch
- 1 tsp granulated sugar
- 1 cup water
- 1 tbsp low-salt soy sauce
- 1 tbsp peanut oil
- 1½ cups julienne-cut carrot
- 2 cups fresh snow pea pods or sugar snap peas, or 1 (6-oz) pkg frozen pea pods, thawed and drained
- ¾ cup sliced green onions
- 2 tsp (or more) grated fresh gingerroot
- 2½ cups cubed (¾-inch), cooked chicken breast
Make it step by step
- In a small bowl, combine cornstarch and sugar, and blend well.
- Add water and soy sauce, blending until smooth. Set aside.
- Heat oil in a large skillet or wok over medium-high heat.
- Add carrots and stir to coat.
- Cover and cook 3 minutes.
- Add snow pea pods or snap peas, green onions, and gingerroot, and cook, stirring, for 3 to 4 minutes or until vegetables are crisp tender.
- Stir in chicken and cornstarch mixture.
- Cook, stirring, until mixture thickens and is thoroughly heated.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.