Ingredients

The following ingredients have 4 Servings
  • 3/4 pound boneless, skinless chicken breast
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 3 stalks celery, sliced on the bias
  • 1 cup red bell pepper, chopped bite size
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1/4 cup chicken stock
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 cup bean sprouts
  • ground white pepper

Instruction

  • Fill a medium pot with water and bring the water to a boil. Turn the heat off, add the chicken and cover the pot with a lid. Let sit for 10 minutes.
  • Drain the water, place the chicken on a cutting board and slice it into bite size pieces. Set aside.
  • In a large frying pan or large nonstick skillet over medium-high heat, add the oil and when the oil is hot, add the celery and bell pepper. Stir fry for about 5 minutes, until the vegetables are soft but still yielding a slight crunch.
  • Add the garlic and stir fry for 30 seconds.
  • Return the chicken to the pan and cook for 1 minute, until the chicken is warm.
  • Add oyster sauce, soy sauce, chicken stock and sesame oil and stir well.
  • Give the cornstarch and water mixture a stir and add it to the pan. Stir until the sauce thickens.
  • Add the bean sprouts, toss, and turn the heat off.
  • Season with a good amount of white ground pepper, transfer the dish to serving plate and serve immediately.