12 oz. skinless and boneless chicken breasts
1 tablespoon corn starch
1 1/2 tablespoons oil
1-inch piece ginger, peeled and sliced into pieces
1 cup sugar snap peas or snow peas
1/2 cup baby carrots, sliced into pieces
1/4 cup sliced almonds

Brown Sauce:

1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon corn starch
1/2 tablespoon sugar
5 tablespoons water
1/2 teaspoon sesame oil


Rinse the chicken with cold water and pat dry with paper towels. Cut the chicken into bite-sized cubes. Transfer the chicken to a bowl and add the corn starch. Mix with a spoon so each piece of the chicken is coated well with the corn starch. Set aside.

In a small bowl, mix all the ingredients in the Brown Sauce together. Set aside.

Heat up a wok or skillet on high heat with the oil. Add the ginger and stir-fry until aromatic, follow by the chicken. Stir fry the chicken fry until the surface turns white. Add the sugar snap peas, baby carrots and almonds. Stir to combine well.

Add the Brown Sauce into the wok or skillet. Stir to combine well with the chicken. As soon as the sauce thickens and the chicken is cooked through, dish out and serve immediately.