Directions
- 1Heat the vegetable oil in a skillet or wok over medium-high heat.
- 2Add marinated chicken to the skillet and stir-fry until it turns golden brown and cooked through, usually about 5-7 minutes. Set aside.
- 3Add the minced garlic in to skillet and sauté for about 30 seconds until fragrant.
- 4Add the sliced onion and celery to the skillet. Stir-fry for an additional 1-2 minutes until the vegetables are slightly tender but still crisp.
- 5Pour the sauce mixture over the vegetables.
- 6Cover the with the lid for 1-2 minutes.
- 7Add the chicken in the skillet. Stir well to coat everything evenly. If the sauce is too thick, you can add some chicken broth or water to thin it out.
- 8Continue cooking for another 2-3 minutes, stirring frequently, until the sauce thickens and coats the chicken and vegetables nicely.
- 9Remove from heat and serve hot with steamed rice or noodles.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 stalk celery
- 1 onion
- 2 cloves garlic
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoons oyster sauce
- 1 tablespoon soya sauce
- 1 tablespoon black pepper
- 1 teaspoon oil
- 0.25 cup oyster sauce
- 3 tablespoons soya sauce
- 1 tablespoon cornstarch
- 0.5 cup chicken broth or water
- 1.5 tablespoons sugar
- 1 tablespoon black pepper
- 1 pinch salt
Equipment
skillet or wok
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