Chinese Stir-Fry Chicken

1. 1

   Pour a little vegetable oil in wok; add chicken strips and cook until done, stirring often.

2. 2

   Remove from heat.

3. 3

   In saucepan, combine soy sauce and cornstarch over low heat; stir to mix.

4. 4

   Add oyster sauce, broth, chili oil, chili powder and sugar.

5. 5

   Heat and stir until slightly thickened; remove from heat.

6. 6

   Now return wok with cooked chicken to heat.

7. 7

   Over medium heat, add carrots, zucchini, water chestnuts, bamboo shoots, red pepper and green onions; stir and cook until the vegetables are tender-crisp.

8. 8

   Pour on sauce; toss well to coat meat and vegetables.

9. 9

   Cook another minute or so.

10. 10

    Serve hot over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.