Ingredients

1 cup finely chopped boneless chicken breast
1 clove garlic, minced
3 tbsp vegetable, peanut, oil
2 cups snow peas
2 cups broccoli flowerettes
2 tbsp szechwan all purpose sauce (san-j brand)
10 med mushrooms, cut 1/8″ thick
1/2 white onion, sliced on the diagonal (through the rings)
1 tbsp sesame oil
2 tbsp light soy sauce
3 tbsp oyster sauce
salt & pepper (to taste)

How to prepare

Chop all ingredients to stir-fry size (bite-size). Heat 2 tbsp . Vegetable oil over high heat. Add minced garlic, allow to slightly brown, then add snow peas. Stir fry 1 and a half to 2 minutes and remove. Add broccoli and stir fry for 2 to 3 minutes. Remove. Add a small amount of oil (half tsp) and add chicken, stir-frying for 30 sec. Over high heat. Add szechwan sauce and cook 15 sec. More. Remove chicken an put aside. Add any remaining veg. Oil to wok and add mushrooms and onions. Stir-fry 1 minute. Return chicken and all vegetables to wok, adding light soy sauce, oyster sauce, and salt and pepper to taste. Stir and simmer ingredients for 30 sec. To 1 minute. Serve hot (over rice if desired).
This produces a thin sauce which may be thickened if desired in the final minute of cooking by adding 2 teaspoons of cornstarch diluted in 1/4 cup of hot water.

Related recipes:

1. Garlic oyster chicken with snow peas
2. Szechwan chicken with cashews
3. Kung pao chicken
4. Orange-flavored chicken, szechwan style
5. Firecracker chicken with peanuts