INGREDIENTS

1 large sliced chicken breast
2 cups broccoli florets
1 sliced carrot
oil
water
slurry - equal water and starch

Chicken marinade:
2 tbsp. soy sauce
2 tsp. rice wine
1 large egg white
1 1/2 tbsp. cornstarch

Sauce:
1/2 to 3/4 cup chicken broth
2 tbsp. oyster sauce
2 tsp. dark soy sauce
3 cloves minced garlic
1 -2 tsp. minced ginger
white pepper
drizzle sesame oil

Prepare all ingredients before cooking.

Mix chicken, soy sauce, rice wine, egg white and cornstarch. Cover and refrigerate for 30 minutes.

Mix all ingredients for sauce and whisk well.

Blanch broccoli florets and carrots.
When water comes up to a light boil add chicken and give one or two pushes so not to stick together. Blanch for about 2 minutes and remove.

Clean wok and add sauce. Bring up to a simmer for one minute.
Add chicken, broccoli, carrots and slurry.
Stir until thickened and all chicken and veggies coated.
Remove from heat immediately.

Serving with rice. Enjoy.