1-1/2 lbs chicken
Marinade
2 tbs soy sauce
1-1/2 tbs rice wine or saki
1-1/2 tbs minced garlic
1 tsp sesame oil
1 tbs conrnstarch
1-3/4 lbs asparagus (or broccoli)
Sauce
1/2 cup chicken broth
5 tbs oyster sauce
1 tbs rice wine or saki
1-1/2 tsp sugar
1 tsp soy sauce
1 tsp sesame oil
1-1/2 tsp cornstarch
5 tbs oil
Seasonings
1-1/2 tbs minced fresh ginger
2 tbs minced scallions
With a sharp knife trim away any fat or sinew from the chicken. Cut chicken into appropriately sized pieces. Place in a bowl, add the Marinade ingredients, and toss lightly to coat. Cover with plastic wrap and refrigerate for at least 30 minutes.
Parboil (or steam the veggies.)
Combine the sauce ingredients and blend well.
Stir-fry the chicken and set aside.
Stir-fry the seasonings until fragrant. Add the sauce mixture and cook, stirring constantly to prevent lumps, until thickened. Add the broccoli and chicken and stir-fry until heated through.