Stir Fried Chicken and Vegetables with Garlic and Ginger Sauce

Stir Fried Chicken and Vegetables with Garlic and Ginger Sauce

4 boneless chicken thighs, trimmed of fat and cut into 1" pieces
2 carrots, peeled and sliced thinly on the diagonal
1 1/4 cups broccoli florets
3/4 cup sugar snap peas or snow peas
1 medium onion, cut into 1" pieces
1 stalk celery, sliced on the diagonal
1/2 red bell pepper, cut into thin strips
2 1/2 ounces mung bean sprouts, rinsed and drained
peanut oil

Sauce:
3/4 cup low sodium chicken broth
1 tablespoon low sodium soy sauce
1 tablespoon fish sauce
2 teaspoons Asian chili sauce with garlic
1 large clove garlic, minced
2 teaspoons fresh ginger root, grated
2 teaspoons cornstarch

Whisk together the sauce ingredients in a small bowl or measuring cup; set aside.

Heat 1 tablespoon peanut oil in a large non-stick skillet over medium-high heat; cook the chicken pieces in batches until cooked through, adding more oil if needed; drain and keep warm.
In a large saute pan, heat 2 tablespoons peanut oil over medium-high heat. Add the carrots, broccoli and peas; cook stirring often for 5 minutes. Add the onion and celery; cook for 3 minutes. Add the bell pepper and cook 3 minutes longer. Add the bean sprouts and chicken; stir until heated through.
Lower heat to medium-low; re-whisk and pour in the sauce mixture. Cook and stir until thickened. We eat this without rice but would be delicious served over hot steamed rice. If using rice, you will probably have more than two servings.