Auggie's Chicken Stir-Fry
Serves: 4
  • 1-2 tablespoons vegetable oil
  • 1 pound thinly sliced chicken breast
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh ginger
  • 1 cup chopped onion
  • 2 cups sliced mushrooms (1/2 pound)
  • 1 cup sliced red or green pepper (1 medium pepper)
  • 1 cup angle sliced celery or bok choy (about 3 stalks)
  • 1 cup snap peas, sliced in half lengthwise at an angle (about ¼ pound)
  • 1 (8-ounce) can water chestnuts, drained
  • ½ pound bean sprouts
  • 3 tablespoons stir-fry sauce (he prefers Sun Luck Cantonese-Style)
  • Cooked rice
  1. In a wok or a large skillet, heat oil over medium heat; add chicken and push around to make a single layer in the pan; allow cooking 2-3 minutes; add garlic and ginger and cook and stir until softened, about 1 minute. Add the onion and cook and stir until softened about 2 minutes; add mushrooms, pepper, and celery and cook and stir just until softened about 2 minutes. Add snap peas, water chestnuts and bean sprouts and cook and stir just to heat through, about 2 minutes. Add the sauce and cook and stir to coat the ingredients evenly, about 2 minutes.
  2. Serve with cooked rice.
Recipe by A Year at the Table at