sometimes i pass by cooking channel TV, and happen to see a recipe i would like to try. this is one of those recipes from Ching-He Huang. it is very tasty and quite easy to make. i decreased the amounts she suggests as i am not cooking for a crowd anymore. i also substituted some of her ingredients with those i happened to have in my pantry. so, here is how i prepared the dish–
slice one chicken breast into small 1/2 inch cubes. toss with 2 tablespoons of oyster sauce in a bowl. then add, 2 tablespoons of cornstarch to cover.
heat a wok and add 1 tablespoon canola oil. add minced garlic to taste with a small spoonful of grated ginger. heat to incorporate. add the chicken and stir fry about 3-4 minutes. as the chicken is browning, add 2 tablespoons rice wine.
next, add one sliced carrot, one can of drained bean sprouts, and one small can of sliced mushrooms. continue to stir fry in the wok. then, add one can of drained and sliced water chestnuts, 3/4 cup chicken broth, and 2 tablespoons light soy sauce. bring the mixture to a boil and cook and stir until the sauce begins to thicken.
serve over rice and garnish with sliced green onions.