Ingredients
1egg,beaten
1tspcornstarch
¼tspwhite pepper
1lbchicken breast,cut into bite-sized pieces
2tspwok oil,or vegetable oil
1tspgarlic,minced
1tspginger,minced
1small zucchini,sliced in half and cut into half moons
1red bell pepper,sliced into thin strips
1carrot,sliced
10ozmushrooms,sliced
2cupsbroccoli florets
1tspmirin,or rice wine vinegar
2tspssambal oelek,or 4 to 5 dried red chilies
2tbspsoy sauce
¼cupchicken broth
2tspChinese cooking wine,or Shaoxing wine or dry Sherry
1tbspOyster sauce
2tspcornstarch,dissolved in ¼ cup water
Preparation
Prepare marinade by combining egg, cornstarch, white pepper, and salt in a medium-sized bowl.
Beat egg mixture until well blended. Add bite-sized pieces of chicken into the egg mixture.
Stir well, allow the chicken to marinate while preparing the vegetables.
In a small bowl combine mirin, the Sambal Oelek, soy sauce, chicken broth, Chinese cooking wine, oyster sauce, and the cornstarch slurry. Stir until well combined. Give it a good stir before pouring it into the wok for cooking
Wash the vegetables and cut them into pieces for stir-fry. Heat a wok. Add wok oil or plain vegetable oil, when the oil is warm stir the oil around the wok and up the sides of the wok.
Add garlic and ginger to the wok stir rapidly, do not allow the garlic and ginger to burn. Drain the chicken and place the chicken into the wok. Cook the chicken by stirring frequently until it has cooked through. Remove the chicken from the pan.
If necessary add additional oil to the wok. Add in the zucchini, red bell pepper slices, carrots, mushrooms, and broccoli.
Stir the vegetables frequently when they have cooked through, add the chicken and the sauce to the pan. Cook and heat through until the sauce thickens.
Serve and enjoy.
