A wonderful mixture of tender slices of chicken with mushrooms and carrots.

Ingredients

2 lbs of skinless, boneless chicken breast, sliced

2 cups of mushrooms, sliced

2 cups of carrots, diced

1 tbsp ginger, minced

1 tbsp garlic, minced

1 1/2 tbsp corn starch

1 tbsp oyster sauce

2 tsp soy sauce

1/2 tsp sesame oil

2 tbsp vegetable oil

Instructions

1. Marinate chicken slices with a mixture of 1/2 tbsp corn starch, 1/4 tsp sesame oil, 1 tsp soy sauce.  Refrigerate for 30 min.
2. On medium high heat, add oil to wok.  When heated, add minced garlic and ginger, stirring for about 1 minute.
3. Add chicken and stir constantly (~ 2 min).  When chicken has been browned, add some water (~3 tbsp), cover, and let simmer for ~ 5 min or until chicken is cooked.  Remove chicken and place in bowl, keeping warm.
4. Add carrots and mushrooms and heat until desired tenderness.  Check regularly to ensure there is enough water.  Meanwhile, make sauce using 1/8 cup water with oyster sauce, and remaining soy sauce (1 tsp), corn starch (1 tbsp), and sesame oil (1/4 tsp).
5. When vegetables are ready, add chicken, and stir for about a minute to re-heat chicken.  Add in sauce until mixture thickens.  Serve immediately.

Makes 4 servings.