This was one of those dinners-on-a-whim. We had some zucchini and eggplant lying around (funny how that happens now that we have a vegetable garden!) and I wanted something with that and chicken. Enter, stir-fry.

Here’s how we roll:

1. Husband cuts goopy gross stuff off of the chicken breasts and slices them thinly, diagonally across the grain.
2. Meanwhile, I start cooking some white rice.
3. I also wash and cut the veggies.
4. Then, I throw the chicken in the pan with a little bit of vegetable oil and toss it around until it’s about 2/3 of the way cooked.
5. Then, I add zucchini, eggplant, and a can of baby corn (drained and rinsed).
6. In goes some oyster sauce and soy sauce, and everything gets tossed around.
7. When the vegetables are soft and the chicken is cooked all the way through, there’s “juice” in the bottom of the pan… I want to make this into more of a sauce.
8. So husband makes me a slurry of corn starch in cool water, and I drizzle it in, still stirring everything in the pan. After about a minute, the corn starch has thickened the “juice” into a nice sauce.
9. We eat.
10. Yum!