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Thinly slice chicken tenders across the grain and place into a medium mixing bowl.
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Add 1 tablespoon soy sauce, michu, sugar, white pepper to the chicken and mix.
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Add 2 teaspoons corn starch to the chicken and mix, set aside to marinate.
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Make a sauce by mixing 1 teaspoon corn starch, 1/3 cup room temperature water, and 1 tablespoon soy sauce, set aside.
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Prepare all vegetables as directed, set aside.
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Preheat wok or stainless steel frying pan on medium high heat for a few minutes until the pan feels toasty if you hold your hand over it and/or a drop of water sizzles (if using a non-stick frying pan, cook at medium heat but allow more time than directed).
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Add 1 teaspoon of oil and swirl to coat, saute the ginger and garlic until fragrant (30 seconds) and add marinated chicken pieces, spread them out and allow the chicken to sear for 30 seconds before stir frying until no longer pink (3-4 minutes), transfer to a clean bowl and set aside.
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Add 1 teaspoon of oil and swirl to coat, stir fry onions until slightly translucent and fragrant.
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Add broccoli florets, carrot and zucchini slices and saute for 1 minute, add 1/4 cup of water and cover with a lid to steam vegetables for 2 minutes.
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Add zucchini slices, chicken, and most of the chopped scallions.
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Stir the cornstarch mixture and add to the stir fry, continue to saute until the sauce thickens (1 minute).
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Transfer to a serving bowl, garnish with scallions, and serve over rice.