- 2 skinless, boneless chicken breast halves – cut into thin strips
- 1 tablespoon cornstarch
- 1 1/2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 bunch pea shoots, trimmed
- 3/4 cup chicken broth
- salt and black pepper to taste
- Toss the strips of chicken breast with the cornstarch in a mixing bowl. Sprinkle with the sesame oil and toss until evenly mixed.
- Heat the vegetable oil in a wok or large skillet over high heat. Stir in the chicken and cook until lightly browned, about 5 minutes. Add the garlic and cook until fragrant. Stir in the pea shoots just until wilted; pour in the chicken broth and bring to a simmer. Cook and stir a few minutes until the chicken broth has thickened. Season to taste with salt and pepper.