Chicken and Chinese Vegetable Stir-Fry

Ingredients

• 1 small head broccoli cut into florets
• 8 ounce water chestnuts drained sliced canned
• 14 ounces rotisserie chicken breast meat boneless skinless cut into bite-size pieces
• 3 tablespoons cornstarch 
• 2 cloves garlic minced
• 1 teaspoon ground pepper black
• 1 large onion chopped
• 0.5 cup oyster sauce 
• 1 cup snow peas 
• 2 tablespoons soya sauce 
• 3 tablespoons vegetable oil 
• 0.3 cup water 
• 1 teaspoon sugar white

Equipment

• frying pan
• mixing bowl
• wok

Directions

1. Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute.
3. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
4. Pour in 1/2 cup of water; season with pepper and sugar.
5. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.