Vernon Family Wok Chicken

No one knows how this ancient meal came to be known as “Wok Chicken.” Perhaps it was because it was made in a 1970s electric wok. Perhaps it was because it contained chicken.

Whatever the reason, it was the quickest way for our family to embrace multiculturalism.

Ingredients

• 1 tablespoon oil (the best is peanut oil…but you know we never had that in our cabinets…we used some classy Canola)
• 2 to 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 medium onion, diced
• 2 cups sliced carrots
• 1 red bell pepper, seeded and sliced into thin strips
• 2 cups sugar snap peas
• 1 (15 ounce) can baby corn, drained
• 2 cups broccoli florets
• ¼ cup soy sauce
• 2 teaspoons cornstarch
• 1 cup chicken broth
• Rice, rice baby!

Instructions

• Heat oil in a wok (preferably electric, for nostalgia’s sake) over medium-high heat. Add garlic and ginger, and cook for 1 minute. Add chicken and cook for 3 to 4 minutes, until starting to brown. Stir!
• Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes.
• Hope that you have been timing this all perfectly.
• Add soy sauce and cook 2 minutes, until vegetables are crisp.
• Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer for two minutes until the sauce thickens.
• Serve over rice.