Chicken Broccoli Stir-Fry

• 1 lb. boneless chicken breasts
• 1 Tbsp. soy sauce
• 1 egg white
• 1 tsp. sesame oil
• 1/2 tsp. cornstarch
• 1/2 tsp. brown sugar
• 1/8 tsp. white pepper
• 1 medium bunch broccoli
• 4 oz. pea pods
• 4 medium carrots
• 1 1/2 tsp. finely minced ginger root
• 2 cloves garlic, finely minced
• 1 green onion
• 1/2 c. chicken broth
• 2 Tbsp. cornstarch
• 2 Tbsp. cold water
• 4 Tbsp. oyster sauce
• 5 Tbsp. peanut oil

1. Cut chicken to desired thickness.
2. Marinate meat in the first 6 ingredients.
3. Refrigerate 1/2 hour.
4. Cut broccoli in 1-inch pieces.
5. Remove strings from pea pods.
6. Slant/slice into halves. Thinly slant/slice carrots.
7. Finely mince ginger root and garlic. Thinly slant onion.
8. Prepare 1/2 cup chicken broth.
9. Add 2 tablespoons cornstarch with 2 tablespoons cold water.
10. Heat wok. When heated, add 3 tablespoons peanut oil.
11. Add ginger root, garlic and onion.
12. Coat sides of wok to season.
13. Add chicken. Stir-fry chicken until lightly white.
14. Remove from wok.
15. Add 2 tablespoons peanut oil.
16. Add broccoli and carrots.
17. Stir-fry to desired texture.
18. Bring to a boil.
19. Add chicken, oyster sauce and pea pods.
20. Finish until desired texture.
21. Push vegetables up around side of wok.
22. Very slowly add cornstarch, constantly stirring until thick.

chicken breasts, soy sauce, egg, sesame oil, cornstarch, brown sugar, white pepper, broccoli, pods, carrots, ginger root, garlic, green onion, chicken broth, cornstarch, cold water, oyster sauce, peanut oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249502 (may not work)