Chicken Tenders Vegie Stir-fry

I have about 1 lb. left-over chicken tenders from when I made the chicken katsu.  I have defrosted it already, and I have the left-over flour from the katsu process so I thought I better "prep" the chicken for my next dish, for the following day which is chicken tenders with broccoli.   Prep means I already did cooking instructions 1 to 3 - see below - and kept the prepped chicken in the refrigerator. Today though, the broccoli is party somewhat wilted so I used what was still good, added 1 succhini and 1 carrot.  Lesson here is:  in the kitchen "Improvise".  or in other words, be flexible.

Chicken Tenders Vegie Stir-fry
1 lb. chicken tenders or chicken breast
2 lbs. broccoli or
1 lb. broccoli
1 succhini
1 carrot
4 tbsp oyster sauce
4 tbsp corn oil
1/2 cup flour
1 tbsp minced garlic
salt
pepper

Cooking Instructions
1.  Salt and pepper the chicken (chicken should be drained and paper-towel-dry) and cover with flour
2.  In a non-stick pan, put 2 tbsp corn oil and fry chicken until golden brown on both sides
3.  Set aside on a plate with paper towel
4.  Slice into 1 inch pcs.
5.  In a wok, put 1 or 2 tbsp corn oil, add garlic, fry till golden brown
6.  All chicken pcs to the wok, add 2 tbsp oyster sauce, mix well to coat all chicken pcs.
7.  Remove from pan and set aside on a plate
8.  In the same wok, put vegies all together, salt and pepper, 2 tbsp oyster sauce, cover and let steam for 1 minute or two.
9.  Serve with the chicken on top or side by side or chicken and vegies mixed.
10. Best eaten with steamed rice or fried rice

Cooking Tips
1.  Use as many vegies as you like.
2.  You can adjust the amount of oyster sauce too according to your taste.  More oyster sauce = more salty, so just be careful.