Chicken Stir-Fry

• 2 tsp. oyster sauce
• 1 tsp. soy sauce
• 1 tsp. sesame oil
• 15 oz. chicken, cut in bite size pieces
• 1 Tbsp. peanut oil
• 1 c. sliced onions
• 1 garlic clove, minced
• 1 c. julienne cut carrots
• 1 c. sliced mushrooms
• 1 c. Chinese pea pods
• 1 c. canned whole baby corn, drained

1. In a large bowl, combine oyster sauce, soy sauce and sesame oil.
2. Add chicken, tossing to coat.
3. Cover and refrigerate 1 hour. In wok or large nonstick skillet, heat peanut oil.
4. Add onions and garlic.
5. Stir-fry 2 minutes until onions are softened.
6. Stir in chicken mixture.
7. Stir-fry 2 minutes longer.
8. Add carrots.
9. Cook, covered, 3 minutes until carrots are tender-crisp.
10. Stir in mushrooms, pea pods and corn.
11. Stir-fry 3 minutes.

oyster sauce, soy sauce, sesame oil, chicken, peanut oil, onions, garlic, julienne, mushrooms, chinese pea pods, baby corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=325947 (may not work)