Chinese Stir-Fry Chicken - cooking recipe

Ingredients

1 1/2 lb. skinless chicken breast, cut in strips
2 carrots, cut in matchsticks
1 zucchini, cut in sticks
1/2 can water chestnuts
1/2 can bamboo shoots
1 red sweet pepper, cut in sticks
4 green onions, sliced diagonally
1/4 c. soy sauce
1 Tbsp. cornstarch
1/4 c. oyster sauce
1 c. chicken broth
1 tsp. chili oil
1 tsp. chili powder
2 Tbsp. sugar

Preparation

Pour a little vegetable oil in wok; add chicken strips and cook until done, stirring often.
Remove from heat.
In saucepan, combine soy sauce and cornstarch over low heat; stir to mix.
Add oyster sauce, broth, chili oil, chili powder and sugar.
Heat and stir until slightly thickened; remove from heat.
Now return wok with cooked chicken to heat.
Over medium heat, add carrots, zucchini, water chestnuts, bamboo shoots, red pepper and green onions; stir and cook until the vegetables are tender-crisp.
Pour on sauce; toss well to coat meat and vegetables.
Cook another minute or so.
Serve hot over rice.