Servings: 4
Ingredients
4 -6 ounces snow peas
Small(4 ounce) can drained, sliced water chestnuts, cut into quarters
1 lb chicken breast, cut into bite-sized pieces
½ green bell peppers julienned
½ sweet red bell peppers julienned
1 sml yellow onion julienned or diced small
1/2 teaspoon salt
1 tablespoon cornstarch
2 tablespoons vegetable oil
4 tablespoons hoisin sauce
2 teaspoons sugar
Directions
Soak snow peas in very cold water for a few minutes only if they are not crisp; trim and string them; blot peas and water chestnuts dry with a clean paper towel; set aside.
Add 1 tablespoon oil to non-stick pan and sauté the julienned vegetables and set aside on paper towels to soak up any left over oil.
Sprinkle chicken pieces with salt and cornstarch; stir or toss to coat evenly.
Add vegetable oil to a large nonstick skillet or wok over medium-high heat; heat until oil is almost smoking; add chicken to skillet and sauté 2 minutes or until the chicken is just barely done; add snow peas, julienned vegetables, water chestnuts, hoisin sauce, and sugar to skillet; sauté 1-2 minutes more until chicken and veggies are evenly coated with sauce; serve with rice or noodles.