– 1lbchicken breastthinly sliced in about ¼ inch thick pieces – 2cupsmushroomssliced – 1zucchinihalved and sliced – sesame seeds for garnish Chicken marinade: – 1tablespoonsoy sauce – 2tablespoonsrice wineor cooking white wine – 2teaspooncornstarch – 1teaspoonbrown sugar Sauce: – 1/4cupchicken stock – 2tablespoonssoy sauce – 1tablespoonwater – 1Tablespoonoyster sauce – 1tablespoonbrown sugar – 1teaspooncornstarch – 1teaspoonrice vinegar – 1teaspoonsesame oil – 2clovesgarlicminced – 1teaspoongingergrated
Heat a wok or pan on high. After the pan is hot, arrange the chicken in a single layer without marinade.
Cook in batches to avoid overcrowding the pan. The chicken should be cooked for about one minute on each side until it turns golden brown.
Place the chicken in a basin after removing it from the pan.Add the mushrooms and zucchini to the pan and cook for two to three minutes.
Return the chicken to the pan on medium heat. Stir again after adding the sauce to the pan.
Sauté everything for two to three more minutes until the sauce thickens.Top with sesame seeds. Serve ASAP.