arrow_right Water, 1 cup
 arrow_right Cornstarch, 3 Tbls
 arrow_right Soy sauce, 3 Tbls
 arrow_right Sesame oil, 1 Tbls
 arrow_right Oyster sauce, 1 Tbls
 arrow_right Chili paste, 1 Tbls
 arrow_right Brown sugar, 1 Tbls
 arrow_right Corn or Canola oil for cooking
 arrow_right Boneless, skinless chicken breasts, 1 lb
 arrow_right Onion, 1/2 small
 arrow_right Red pepper flakes, 1/2 Tbls
 arrow_right Garlic, 4 cloves
 arrow_right Ginger, 1 small root
 arrow_right Broccoli florets, 2 cups

PREPARATION
 Slice chicken and onion into thin, inch-long strips
 Peel and chop ginger root
 Mince garlic
 Blanch broccoli florets
 Mix: water, cornstarch, soy sauce, sesame oil, oyster sauce, chili paste, and brown sugar and set aside
 
 DIRECTIONS
 Heat oil in wok or large saute pan.
 Stir-fry the chicken until it is fully cooked through, about 3 to 4 minutes. Remove.
 Add more oil along with the garlic, ginger, onions, and red pepper flakes, to taste, and saute until fragrant, about 1 minute.
 Add chicken back to the pan along with the broccoli and carrots and stir to warm through.
 Pour the sauce and stir until the sauce is thickened and bubbly, about 45 seconds.
 
 SERVING
 This goes great with white rice or noodles.