Chicken and Vegetable Dish

Rinse chicken, pat dry and cut into chunks.

Mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water set aside.

Wash and drain the broccoli. Cut the florets into 3 or 4 pieces. Crush the garlic.

Preheat a wok. Heat 2 cups oil in the wok until it reaches 375º F / 190º C. Add the chicken, and let cook until just white (about 45 to 60 seconds), use a wooden spoon to gently separate the chicken. Quickly remove the chicken from the wok with a slotted spoon or mesh strainer; drain in a colander or on paper towels.

Drain the oil out of the wok. Add 2 tablespoons peanut oil. When the oil is hot, add the crushed garlic and stir fry for 10 seconds.

Add the broccoli, chickpeas, and onion and sprinkle with salt and sugar, stir fry briefly, turning down the heat if necessary. Add the water, and cook the broccoli mixture, covered, for 4 - 5 minutes, or until it turns bright green and is tender but still crisp. Remove mixture from the wok and drain.