Chinese Stir-Fry Chicken

• 1 1/2 lb. skinless chicken breast, cut in strips
• 2 carrots, cut in matchsticks
• 1 zucchini, cut in sticks
• 1/2 can water chestnuts
• 1/2 can bamboo shoots
• 1 red sweet pepper, cut in sticks
• 4 green onions, sliced diagonally
• 1/4 c. soy sauce
• 1 Tbsp. cornstarch
• 1/4 c. oyster sauce
• 1 c. chicken broth
• 1 tsp. chili oil
• 1 tsp. chili powder
• 2 Tbsp. sugar

1. Pour a little vegetable oil in wok; add chicken strips and cook until done, stirring often.
2. Remove from heat.
3. In saucepan, combine soy sauce and cornstarch over low heat; stir to mix.
4. Add oyster sauce, broth, chili oil, chili powder and sugar.
5. Heat and stir until slightly thickened; remove from heat.
6. Now return wok with cooked chicken to heat.
7. Over medium heat, add carrots, zucchini, water chestnuts, bamboo shoots, red pepper and green onions; stir and cook until the vegetables are tender-crisp.
8. Pour on sauce; toss well to coat meat and vegetables.
9. Cook another minute or so.
10. Serve hot over rice.

chicken, carrots, zucchini, water chestnuts, bamboo shoots, red sweet pepper, green onions, soy sauce, cornstarch, oyster sauce, chicken broth, chili oil, chili powder, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=351956 (may not work)