Diced Chicken with Vegetables

Ingredients:

8 ounces boneless, skinless chicken breast
1/2 teaspoon salt
dash white pepper
2 tablespoon plus 1 teaspoon cornstarch, divided
1/2 cup diced carrots
1 cup diced celery
2 tablespoons oyster sauce
1 1/4 cup cups chicken broth, divided
1/2 teaspoon sugar
2 tablespoon vegetable oil
1/4 cup diced onion
1 teaspoon minced garlic
1 teaspoon finely chopped fresh ginger
1 4 ounce can button mushrooms, drained
1/4 cup chopped green opnion

Cut the chicken into half inch pieces. In a medium bowl, combine the salt, pepper, and 1 teaspoon cornstarch. Stir in the chicken, cover, refrigerate for 20 minutes.

Bring a small saucepan of water to a boil. Add the carrots and celery and return to a boil. Cover and cook for 1 minute. Immediately drain and rinse in cold water; drain cold water. In a small bowl, mix the oyster sauce, the remaining 2 tablespoons cornstarch, 1/4 cup chicken broth, and the sugar. Set aside.

Heat a wok or nonstick pan over high heat until very hot. Add 1 tablespoon vegetable oil and the chicken pieces and cook until the chicken turns white, stirring to separate the pieces, about 2 minutes. Remove the chicken from the pan.

Reheat the wok or pan over high heat. Add the remaining 1 tablespoon vegetable oil, the onion, garlic and ginger; cook for 1 minute. Add the celery, carrots, and mushrooms, and cook for 1 minute. Add the chicken and the remaining 1 cup chicken broth. Cook until the broth comes to a boil. Stir in the cornstarch mixture and cook and stir until thickened, about 2 minutes. Remove from the heat. Garnish with the green onions.