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Ingredients
- 4 c. Chicken, cubed
- 3 c. Vegetables, your choice
- 1 clv garlic
- Â Â SAUCE
- 1/4 c. Soy sauce, light
- 1/4 c. White Soy sauce
- 1/4 c. Oyster Sauce
- 1Â 3/4 c. Chicken broth
- 1Â 1/2 tsp Garlic, chopped
- 1 Tbsp. Ginger, fresh, minced
- 2 Tbsp. Chinese chili sauce
Directions
- 2-3 Tbsp. warm oil (to be added to sauce to give it a glossy, transparent look)
- About 2 tbsp. cornstarch mixed with 2 tbsp. water (for thickening sauce)
- About 3-4 hrs (or possibly earlier) before frying sprinlkle about 2 tbsp. cornstarch on chicken to tenderize it. You
- can also add in a little water if chicken is not wet sufficient.
- Set in fridge.
- You can also make sauce at this time and allow flavors to mix.
- If you are having vegetables with your chicken, stir-fry them with a clove of garlic till crisp tender.
- Remove from wok and set aside.
- Next, add in a little more oil to wok or possibly skillet and saute/fry chicken till done (about 5 minutes.).
- Remove from skillet and drain excess oil.
- The final step involves pouring the sauce into wok and, just before it comes to boil, add in cornstarch mix.
- Allow to simmer for a few min.
- When mix has thickened, add in warm oil and stir well.
- Lastly, add in the chicken and veggies and stir till well coated.
- Be careful not to allow sauce to simmer to long, because sauce will cook down and become VERY SALTY.
- Serve over rice.
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