This is so easy that I am sure it will also be fool-proved. Please try it.

CHICKEN BREAST WITH OYSTER SAUCE蠔油雞脯:

1½ to 2 lbs. boneless & skinless chicken breast                    

3 pieces thinly-sliced ginger

3 stalks green onion, cut into long pieces                  

2-4 tbsp. cooking oil

Tapioca starch for dredging               

Seasoning:

    1 tbsp. rice wine or dry sherry                   

    1 tbsp. dark soy sauce

     ½ tsp sugar                                                

    1/8 tsp. black pepper

    2 tbsp. tapioca starch                                             

    ¼ tsp. baking soda                                     

    ¼ to ½ tsp. salt

Sauce:

    2 to 3 tbsp. (or to taste) good quality oyster-flavoured sauce                                  

    ½ tbsp. dark soy sauce

    1 tsp. sugar 

    1 tsp. sesame oil

    2 tbsp. cold water

Rinse and pat dry chicken breasts. Slice meat into pieces, roughly 3 x 2-inches in size and 1/8-1/4-inch in thickness. Marinate with seasoning ingredients for 30 minutes. Dredge each piece of meat with tapioca starch and set aside.

In a large non-stick skillet over high heat, heat 2 tbsp. oil until hot. Add chicken pieces in batches, arranging them in a single layer in the pan. Cook until just golden brown on both sides, between 1-2 minutes, taking care not to over cook. Remove cooked pieces to keep warm while cooking the rest, adding more oil to pan when necessary.

Add ginger and green onion to pan, stir fry slightly; then stir in sauce ingredients. When sauce is bubbling, return chicken pieces to pan. Toss very quickly to coat with sauce; then remove from heat right away. Serve immediately.