Heat peanut oil in a wok or large skillet. When
oil begins to smoke, quickly stir in 2 cloves
minced garlic, ginger root, green onions and salt.
Stir fry until onion becomes translucent, about 2
minutes. Add chicken and stir until opaque, about
3 minutes. Add remaining 4 cloves minced garlic
and stir. Add sweet onions, cabbage, bell pepper,
peas and 1/2 cup of the broth/water and cover.
In a small bowl, mix the remaining 1/2 cup
broth/water, soy sauce, sugar and cornstarch. Add
sauce mixture to wok/skillet and stir until
chicken and vegetables are coated with the
thickened sauce. Serve immediately, over hot rice
if desired.
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