With ground turkey, grains, and vegetables, making homemade dog chow is simple. Since my dogs were pups, for the past four years, I have been making my own dog food. Incorporate it into their kibble as well. They adore it.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup chicken broth
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon ground ginger
- 2 tablespoons vegetable oil
- 4 large skinless, boneless chicken breast halves, cubed
- 2 cloves garlic, minced
- 1 ½ cups sliced fresh mushrooms
- 2 (8 ounce) cans sliced water chestnuts, drained
- 3 cups snow peas
- 1 tablespoon sesame seeds
Instructions
- Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
- Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
- Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.
Nutrition Facts
| Calories | 315 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 4 g |
| Protein | 38 g |
| Saturated Fat | 2 g |
| Sodium | 541 mg |
| Sugars | 4 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
really good easy to cook I will add carrots next time
I added bamboo shoots and baby corn. It was awesome!
I made it with shrimp instead of chicken and it turned out GREAT! My husband is a fan of chicken but really liked the flavor even with shrimp.
Good basic recipe – missing rice wine for sure. I added about 1 Tbsp and that rounded it out. I may add a cpl tsp oyster sauce next time too. O/w it was pretty good. I also added carrots and celery cut on the bias along with white onion.
This recipe couldn’t have been easier. I had to change a few things since I didn’t have water chestnuts or mushrooms. I added 2 sliced carrots and I used boneless skinless chicken thighs. Topped with green onions and sesame seeds. Came out delicious.
I put it over Ramen noodles. My husband and I really enjoyed it. I never make changes the first time around. I may add some bok choy next time.
Delicious ~ used broccoli, snow peas, water chestnuts, shredded carrots; and sauteed chicken in oil with garlic and onions, and a little red pepper. Broth didn’t thicken up much; may have added to much liquid, or sesame oil…Served over brown rice. Will do again!
I had to add salt for flavor, I would make this again but I want to research how to flavor the dish properly.
Delish. I’d make it again.
Added a red bell pepper sliced. Looked and tasted wonderful.
I did not make any changes.. I hate when people do lol.. When I read reviews, I want to know if the recipe in front of me is good or not. I don’t care to hear changes, additions or subtractions. Sorry. That being said.. This recipe was easy, delicious and I will absolutely make it again. Thanks for posting ??
I would definitely make this again. I modified it a lot, so my rating is basically for the sauce recipe. I cubed chicken and cooked according to recipe, but used freezer bags of stir-fry veggies for the rest. I steamed them in the microwave per directions while cooking the chicken, then added them when I added the sauce. Quick and tasty!
I added four green onions and I wished I would’ve added carrots but it did taste great anyway and I love the Chinese stirfry with brown sauce
Terrible. Tastes nasty and looks nothing like the picture. Has way too much ginger, and soy sauce turns everything brown, which both make the “white” sauce unpalatable. Definitely not a four-star recipe. Requires significant modification or avoidance.
I added carrots and took out the mushrooms. Wouldve preferred a little zing to the sauce but otherwise a great dish! Love me some chicken n snow peas!!
This was a great recipe & was very close to what I would order in a restaurant. I made a few changes: used actual ginger root (peeled & zested), added a sliced scallion (green part only) with the water chestnuts, & added bean sprouts with the snow peas.
Easy recipe but need more zing. I doubled the garlic and added sesame oil.
Loved it. Used fresh ginger sliced cause I had it. Served with rice and loved it.
Very bland.
Too much ginger. It overpowered the sauce.
First off, I used FRESH ginger, NOT the DRY, since it is for the sauce. I keep a lot of fresh ginger on hand, so it just seemed right, and I am thinking some of you might of used the dry instead? I also use peanut oil or add some peanut butter to regular vegetable oil, to give a more authentic taste. Yes, I liked the idea of adding carrots for a snap of color to contrast with the pea pods… looked great on the plates! I served it over basmati rice one time and once with lomein noodles.. quick, easy, somewhat authentic and easy on the points!