Ingredients

The following ingredients have 4 Servings
  • 5 tablespoons cooking oil
  • 2 7-9 ounce thinly sliced boneless skinless chicken breasts
  • 2 tablespoons sherry
  • 2 tablespoons honey
  • 6 tablespoons soy sauce
  • 4 peeled medium diced carrots
  • 3 medium diced celery stalks
  • 1 peeled medium diced yellow onion
  • 6 medium diced cremini mushrooms
  • 3 finely minced garlic cloves
  • 5 whisked large eggs
  • 4 cups cooked Jasmine rice
  • 2 tablespoons oyster sauce
  • 1 cup peas
  • ¼ cup sliced green onions
  • sea salt and pepper to taste

Instruction

  • In a large wok over high heat add 3 tablespoons of cooking oil. Once it begins to smoke, add in the sliced chicken and immediately spread it out to cover as much surface area as possible to brown.
  • Cook, the chicken for 3-4 minutes or until cooked throughout.
  • Add in the sherry, honey, and 2 tablespoons of soy sauce and stir fry for 1 to 2 minutes. Set the chicken aside on a plate.
  • Place the wok back on the burner on high heat and add the remaining 2 tablespoons of cooking oil. Once it smokes. add in the carrots, celery, onions, mushrooms, and garlic and stir-fry for 2 to 3 minutes.
  • Pour in the eggs and tilt the wok to spread the whisked eggs around and cook like you would when making an omelette or scrambled eggs by moving them around with a spoon or spatula.
  • Add the chicken and rice back into the wok and break up any large chunks of rice, and stir-fry for 2-3 minutes.
  • Pour in the oyster sauce, remaining 4 tablespoons of soy sauce, peas, green onions, and salt and pepper and mix until combined. The rice should be brown.
  • Serve.