Yield: 2 Servings

Scott Nowell

Chicken & Marinade:

• 12oz sliced chicken
• 1pinch salt
• 1pinch white pepper
• 1tsp sesame seed oil
• 1egg white
• 1-3TBS corn starch

Stir-Fry

• 1tsp garlic, minced
• 1tsp ginger, minced
• 2TBS Shaoxing wine

Sauce

• 1½cup chicken stock
• 2TBS oyster sauce
• 2TBS soy sauce
• 1pinch white pepper
• 1tsp sugar

Slurry

• 1TBS corn starch
• 2TBS water

Marinate the Chicken:

In a bowl add sliced chicken, salt, egg white, white pepper, sesame seed oil, 1½ TBS of corn starch and 1 TBS of oil. Mix everything well. Marinate for 15 to 30 minutes.

Make the sauce:

Mix chicken stock, oyster sauce, soy sauce, pinch of white pepper and 1 tsp sugar and in a small bowl.

Make a slurry:

Whisk together 1 TBS of corn starch and 2 TBS of water in a bowl.

Stir-fry the chicken:

Add 2 TBS of vegetable oil and the chicken to a wok and cook on medium high heat until chicken is almost cooked. Remove chicken to bowl and set aside.

Stir-fry the vegetables:

To the wok add 2 TBS of oil, minced ginger, minced garlic and vegetables. Stir-fry for a couple of minutes, return chicken to the wok and add sauce. Bring to a boil.

To thicken the sauce, slowly add slurry to your stir-fry and return to boil. Add additional slurry until you get the desired thickness.