This is one of Ivy's family's favourite. Serve over steamed rice. Yummy!!!!

Ingredients:

• 4 tbsp cornstarch
• 1 skinless chicken breast
• cooking oil
• 1 tbsp shredded ginger
• fresh shitake mushroom (if you like, you can add more )
• Leek
• Carrot
• salt and pepper

Sauce:

• 1/2 cup freshly squeezed orange juice (if you don't have this then you can use syrup, but fresh oranges taste nicer)
• 2 tbsp rice vinegar
• 1/4 cup soy sauce
• cooking oil
• 1 tbsp ginger, minced

Method:

1. Make the sauce: Combine all the ingredients ina glass jar (or container) and mix thoroughly. Combine 1/2 cup sauce and cornstarch in a bowl. Add chicken. Cover and refrigerator for 30 min or overnight. (Ivy's advice - overnight)
   
2. Drain off extra marinade from chicken before cooking. Heat oil over high heat. Add ginger. Saute until fragrant . Add chicken mixture. Stir in remaining sauce. Turn the heat down and add all the vege. Cooking and stirring until vege are crisp-tender. Add salt and pepper.

"Selamat mencuba"

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