1. In a wok or large non-stick skillet, over medium-high heat, heat oil and and sauté onion until translucent (5 minutes). 2. Add ginger, garlic, and chicken; sprinkle with pepper, and sauté, turning frequently, until meat is lightly browned (3 minutes). 3. Add vegetables, soy sauce, and stock, and continue cooking, stirring often, until the chicken is cooked through, the stock is reduced to a glaze, and the vegetables are tender (20 minutes). 4. If the pan dries out during cooking, add water 1/8 cup at a time to keep moist. ---------------------------------------------------------------------------
Nutrition
Ingredients
