Moo Goo Chicken with Veggies

3 Blessed be the God and Father of our Lord Jesus Christ, the Father of mercies and God of all comfort,

4 who comforts us in all our affliction, so that we may be able to comfort those who are in any affliction, with the comfort with which we ourselves are comforted by God. - 2 Corinthians 1:3-4

Prepared sticky rice, I use frozen from Trader Joe's 

4 Chicken tenderloins, slice thin 

1 egg

2 T cornstarch 

1 t oil

1/4 t salt 

Veggie mix 

3 large Carrots, sliced into thin flat strips

1 Onion, sliced

1/2 c shelled Edamame, frozen

1 c Broccoli, cut into florets

1 c Mushrooms, sliced 

2 T roasted garlic

Slurry to add to sauce

2 t cornstarch 

1 T water

1/4 t salt

1/4 t toasted sesame oil

Sauce

1c water 

1 t sugar

1 T soy sauce

2 t Mirin

1/4 t white pepper

1/4 t salt

Add 1/2 c of oil and garlic to skillet and heat.

Add chicken and cook until it is slightly browned.

Remove to paper towel covered plate.

Clean skillet leaving only a tablespoon of oil.

Heat and add veggie mix.

Sauté for 3 minutes stirring frequently.

Add chicken back in. 

Add water mixture, cook 2 minutes.

Add slurry stirring frequently, cook 2 minutes.

Serve over rice.