3 tablespoons (45 ml) honey

1 tablespoon (15 ml) soy sauce

2 tablespoons (30 ml) oyster sauce

2 tablespoons (30 ml) fresh ginger, grated

1 tablespoon (15 ml) cornstarch

3 cloves garlic, minced

1 egg white

1 pound (454g) skinless, boneless chicken breasts, cut into thin strips

2 tbsp (30 ml) peanut oil

1 bag 500g frozen Asian vegetables

1 / 4 cup (60 ml) chicken broth

In a bowl, combine the honey, soy sauce, oyster sauce, ginger, cornstarch, garlic and egg white. Add the chicken and blend well.

In a wok or large skillet, heat the oil over high heat. Drain the chicken and stir-fry in the oil until browned. Add the vegetables, marinade and chicken broth. Stir-fry until the vegetables are warm.

Serve on a bed of rice vermicelli or rice.

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