Chicken, Bacon, Mushroom & Snap Pea Skillet (serves about 8)
5 chicken breasts, cubed
5 TB. cornstarch
1 lb. bacon, cut into small pieces
2 TB. olive oil
1 1/2 c. chicken stock
2 TB. soy sauce
3 c. snap peas
3 c. fresh, sliced mushrooms
salt, if desired
Mix cubed chicken and 2 TB. cornstarch together in a bowl and set aside. In another bowl, combine chicken stock, soy sauce, and remaining cornstarch, then set aside. Heat 1 TB. oil in a skillet on high heat. Cook bacon pieces for a couple of minutes and then stir in chicken. Cook until chicken is heated through. Remove to a clean bowl and set aside. Add remaining TB. oil to the skillet and stir fry the peas and mushrooms for a few minutes. Add in chicken and bacon, as well as the liquid mixture, stirring well first to recombine the cornstarch and stock. Boil and cook for a few minutes until the sauce has thickened.
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