2-3 boned chicken breasts
Egg white
Sm. amount salt
Cornstarch paste
Strips of carrots
Broccoli tops, halved
Snow peas
Chinese cabbage
Water chestnuts
Mushrooms
1 tsp. MSG (optional)
Oyster sauce
Sesame oil
1 to 1 1/2 c. chicken broth

Cut chicken into strips, sprinkle small amount of salt, small amount of egg white and mixture of cornstarch paste, mixing so chicken is coated. Fry chicken in hot oil and cook until tender. Remove most of oil and add the meat with the vegetables that have been steamed. Add all other ingredients with a small amount of cornstarch paste to make the sauce thick. Serve with rice.

NOTE: Put a little oil in with water when steaming the vegetables and the vegetables will stay green.