Stir-Fry Chicken and Snow Peas

So, during the Christmas holiday and when I got to spend almost an entire week at home, my mom spoiled me with delicious food that I can't help but share. I'm trying to convince her to be a contributor on the blog as well, since she is such a whiz in the kitchen an has a little more time (not to mention the funds) to spend.

I always love the great Asian recipe, since they can be so hard to come by...

Stir-Fry Chicken and Snow Peas
Serves 4-6

2 Large Chicken Breasts cut into about 1” x 1” pieces
¼ Cup of cooking oil
¾ Cup of frozen but thawed snow pea pods
1 Carrot peeled and grated
1 small can of water chestnuts, drained and rinsed
1-can of baby corn, drained and rinsed
1 Package of stick rice (looks like a white bird nest in a bag and is in the Oriental section of the grocery store.

Sauce:
2 Tablespoons of Braggs Liquid Aminos
¼ Teaspoon of ground ginger
¼ Teaspoon of ground cinnamon
¼ Teaspoon of Curry Powder
1 Tablespoon of Honey
1 Teaspoon of Cornstarch
1/8 Cup water

• Mix all the ingredients of the sauce and set aside until later.
• Stir-fry chicken in oil until done (about 5 minutes on medium-high heat) then take out of pan and set aside.
• Add a little more oil to pan and sauté snow pea pods, grated carrot and water chestnuts for 3-5 minutes.
• Add chicken back into pan and then mix in the sauce.
• Stir for about 1 minute until sauce thickens.
• I use about ½ package of the stick rice, cooked in water for about 3 minutes. Drain and place on platter.
• Spoon the Stir-Fry Chicken and Snow Peas on top of the cooked stick rice and enjoy!