Makes 4 servings 1 pound boneless chicken breasts 1 stick cinnamon, broken into 2 pieces (optional) 2 tablespoons vegetable or peanut oil 2 cloves garlic, minced 1 cup fresh or frozen snow peas, trimmed 2 cups drained baby corn 1 bunch scallions, trimmed and cut into 1-inch slices ½ cup chicken broth, mixed with 1 tablespoon cornstarch Salt and pepper to taste Cut the chicken breasts diagonally into long strips. Set aside.
Heat the oil in a wok or deep, heavy skillet. Add the chicken and cinnamon stick and cook over high heat, stirring and tossing, until the chicken is no longer pink. Remove the chicken to a plate and set aside. Leave the cinnamon in the pan.
What to do with your weekend, delivered every Thursday.
Great deals and chances to win prizes, delivered every Monday.
Exclusive offers from our partners,usually delivered twice a week.
Resources for parents of children with special needs,delivered the second Tuesday each month.