Step 1

Cut the chicken breast into 2 slices. (Noted 1)

Step 2

Tap the chicken lightly against the grain direction with the back of the knife. (Noted 2)

Step 3

Cut the chicken breast into 3cm*3cm slices against the grain direction. (Noted 3)

Step 4

Marinade chicken with all ingredients. Mix them well and let them sit for at least 10 minutes. (Noted 4)

Step 5

While you marinate the chicken breast, you can prepare the sauce. Whisk all sauce ingredients in a medium bowl until fully combined and cornstarch is dissolved. Set aside.

Step 6

Wash and prepare the vegetables you'll need.

Step 7

In a large wok or skillet, heat 1 tablespoon canola oil over medium heat. Add the chicken in a single layer and fry, don't flip, but wait 3~4 minutes before flipping the other side. Fry it until it's golden brown and cooked through, about 6-8 minutes. Take the chicken out of the pan and place it on a plate. (Noted 5)

Step 8

Fry the aromatics - Put the remaining tablespoon of oil, the ginger, and the garlic slices in the same pan.Let them sit in the oil for about 1 minute until golden color. (Noted 6)

Step 9

Add mushrooms and carrots - stirring for 2 minutes. (Noted 7)

Step 10

Add remaining vegetables and sauce - stir 2 minutes until sauce bubbles. Stir the sauce before pouring to make sure the cornstarch has melted.

Step 11

Add chicken back in - bring mixture to a boil, reduce heat, and simmer, stirring occasionally, for 2-3 minutes.

Step 12

Serve- immediately with a side of rice.