How do you prepare a dish

* 1 pound (450 g) skinless, boneless chicken breasts or thighs, cut into 1-inch pieces

* 1 tablespoon olive oil

* 1/2 cup (120 mL) chicken broth

* 1/4 cup (60 mL) soy sauce

* 1/4 cup (60 mL) cornstarch

* 1/4 teaspoon white pepper

* 1 tablespoon minced garlic

* 1 tablespoon minced ginger

* 1/2 cup (120 mL) green onions, chopped

* 1 tablespoon sesame oil

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned on all sides.

2. Add the chicken broth, soy sauce, cornstarch, and white pepper to the skillet. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened.

3. Add the garlic, ginger, and green onions to the skillet and cook for 1 minute more.

4. Stir in the sesame oil and serve.

Tips:

* To make the dish ahead of time, cook the chicken and sauce according to the directions. Let cool completely, then store in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat the sauce and chicken over medium heat until warm.

* Serve the dish with rice, noodles, or vegetables.