Adapted from Pam Anderson
1 pound boneless, skinless chicken breasts, sliced
1 tablespoon soy
I tablespoons dry sherry
1 1/2 pounds vegetables cut approximately the same size as chicken (I used broccoli, sugar snap peas, red bell pepper, carrots, mushrooms and bok choy)
2 tablespoons oyster sauce
3 tablespoons dry sherry
1 tablespoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon ground black pepper
3 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons minced ginger
1 tablespoon cornstarch mixed with 2 tablespoons water
Toss chicken with soy and sherry and set aside.
Meanwhile heat some salted water in a large saucepan. Blanch and hard vegetables (carrots, broccoli, sugar snap peas) till softened slightly. Remove from water and set aside.
Prepare sauce by combining all ingredients. Set aside.
Heat one tablespoon of the oil in large saute pan or wok. Cook half the meat, remove to serving dish. Add another tablespoon of oil and cook the rest of the chicken. Remove.
Add the last tablespoon of oil and add the garlic and ginger, then add the soft vegetables, and stir fry till tender crisp. Add blanched vegetables and chicken. Add sauce and stir to coat all pieces. Add the cornstarch slurry and cook till juices thicken. Serve with steamed rice.