Moo Goo Gai Pan (Mongol Chicken Rice)

Serve 4

Ingredient
2 chicken breasts, boneless, skinless and cut into 3/4-inch pieces
2 TBSP oil
2 TBSP sesame oil
1 cup mushrooms, sliced
1 small red bell pepper, seeded and cut into 1/2-inch strips
3 green onions, chopped
1/2 tsp. fresh ginger, minced
1/2 tsp. garlic, minced
2 TBSP cornstarch
2 TBSP soy sauce
1-1/2 cups chicken broth
2 cups snow peas, strings removed
2 cups cooked rice

Method
1. Heat the two oils in a heavy skillet or wok. Add the chicken and fully cook. Remove the chicken and reserve. Add the mushrooms and pepper to the pan.

2. Cook for 2 minutes. Add the green onions, ginger and garlic. Cook for 1 minute.

3. Mix together the soy and cornstarch. Add the snow peas and broth to the pan. Bring to a boil. Add the cornstarch mixture. Return to a boil. Return the cooked chicken.

4. Serve over rice.