5 to 6 chicken thighs, boned & skinned
2 tbsp. oyster sauce
1 tbsp. soy sauce
2 doz. shrimp
1 tbsp. rice wine
1/2 tsp. sugar
1/4 c. vegetable oil
1/2 tsp. ginger powder
1 tsp. sesame oil
1 tsp. cornstarch dissolved in 2 tbsp. cold water or chicken stock
Broccoli cuts
Bean sprouts
Shredded carrots
Rice

Mince chicken and set aside. In a small bowl combine oyster sauce, soy sauce, rice wine and sugar. Stir well and set aside. Heat work or skillet over high heat for about 30 seconds. Add vegetable oil and quickly swirl it to coat the surface of pan. Add chicken and ginger, stir fry for about 2 minutes over high heat. Add broccoli cuts and shrimp, continue to cook for 2 minutes. Add sesame oil and oyster sauce mixture, cornstarch mixture, bean sprouts and carrots. Stir fry until well blended for approximately 2 minutes. Serve over rice. Serves 4 to 6.