Chicken Stir Fry

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Stir Fry:
10 oz chicken breast, diced or sliced
yellow onions
low sodium chicken broth
cooking oil

1/4 cup oyster sauce
1 tsp. dark soy
1 tsp. black pepper
1/2 tsp. white pepper
1 tsp. cooking sake

Combine all ingredients and mix well.

Heat sauce pot with 1-2 cans of low sodium chicken broth over medium to high heat and then add in chicken and cook until cooked through.  In another sauce pot bring water to a boil and add in broccoli, carrots and onion and cook until desired temperature.  In a saute pan heat with 1 tsp cooking oil (your choice) and place chicken and vegetables in saute pan along with sauce and toss until all protein and vegetables are coated well.  best when served over rice.

Mongolian Beef
8 oz beef (your choice of beef to use)
1 tbsp. cooking oil
1 inch ginger, minced
3 garlic cloves, minced
2 stalks green onion (you can use leeks if you prefer)
1 tsp. corn starch
1 tsp soy sauce
1 tbsp. water
1 tsp. Chinese cooking wine or rice wine is fine
2 tsp. oyster sauce
2 tbsp. sweet soy sauces
1/2 tsp soy sauce
3 dashes white pepper
1/8 tsp. sesame oil
salt and sugar to taste

Marinate beef slices with the seasonings for 30 minutes.  Heat up saute pan with the 1 tbsp. cooking oil and saute garlic and ginger.  Add the beef into the saute pan and cook until half way done then add in the sauce.  Continue to stir fry until the beef slices are almost done, then add the scallions to the saute pan.  Toss a bit and then add salt and sugar as needed.