Asian Chicken Casserole

6 tablespoons soy sauce
3 tablespoon cornstarch
2 tablespoons grated fresh ginger or 1/2 teaspoon ground ginger
2 tablespoons toasted sesame oil
2 1/2 pounds boneless chicken thighs, cut into 1/2-inch pieces
6 tablespoons water
6 tablespoons oyster sauce
1 1/2 pounds snow pea pods, fresh or frozen
1 package of tofu, drained and diced
3 tablespoons canola oil
3 medium red onions, cut into thin wedges
3 medium red sweet pepper, seeded and cut into bite-size pieces
9 cloves garlic, minced
2 8 – ounce cans sliced water chestnuts, drained

In a medium bowl stir together soy sauce, cornstarch, ginger, and sesame oil; add chicken and toss to coat. Cover and marinate at room temperature for 20 minutes. Meanwhile, for sauce: In a small bowl stir together the water and oyster sauce; set aside. Rinse pea pods under cold running water to thaw; set aside to drain well.

Heat a large nonstick skillet or wok over medium-high heat. Add 1 tablespoon of the oil and cook tofu about 5 minutes or until it starts to brown. Remove from skillet; set aside. Add 1 tablespoon of the canola oil to skillet; add onion and stir-fry for 1 minute. Add sweet pepper, pea pods, and garlic; stir-fry for 1 minute. Stir in water chestnuts.

Remove vegetables from skillet. Add the remaining 1 tablespoon canola oil to skillet; add chicken mixture and stir-fry for 5 to 10 minutes or until chicken is cooked through. Return vegetables to skillet. Add the sauce; heat through, scraping up any browned bits from bottom of skillet. Transfer to a casserole dish and bring to the potluck!