Ingredients:
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon instant chicken bouillon granules
1/2 cup boiling water
3 2-ounce package Frieda’s Snow Peas
Peanut oil or cooking oil
4 chicken breasts, skinned, boned, and cut into bite-sized pieces
2 cloves garlic, minced
2 cups zucchini slices
1/2 cup sliced bamboo shoots
8 cherry tomatoes, halved
Hot cooked rice
Steps
Prepare sauce ahead: In a small bowl, stir together the soy sauce, sherry, cornstarch, and chicken bouillon granules. Pour boiling water over mixture; stir to combine. Set aside.
Snap off ends of snow peas; remove strings. Heat a small amount of oil in a wok or large skillet over high heat. Add chicken and garlic to hot wok; stir-fry about 3 minutes or till chicken pieces are white. Remove chicken from wok; set aside. Add more oil to wok, if necessary. Stir-fry zucchini in hot oil 2 minutes; remove and set aside. Add more oil, if necessary. Stir-fry snow peas and bamboo shoots for 1 minute; remove from wok. Stir sauce mixture; turn heat to medium-high. Add sauce to wok; cook and stir till mixture is thickened and bubbly; stir 1 minute more. Add chicken, zucchini, snow peas and bamboo shoots to wok; stir to coat with sauce. Cover wok; cook 5 minutes to heat through. Stir in tomatoes; serve over hot rice.