Celery & Carrot Chicken Stir-Fry – Eat With Your Eyes


Ingredients: Carrots, 1.5,4 stalks celery chopped,Chicken thighs/breast, 250g-300g,Chicken thighs/breast, 250g-300g,tablespoon Cornflour, 1,2 cloves garlic, minced,1-2 tablespoon Oil,tablespoon Oyster sauce, 1,tablespoon Chinese rice wine, 1,tablespoon Chinese rice wine, 1,tablespoon Chinese rice wine, 1,3/4 cup water,White pepper, a dash

  1. Cut chicken into strips and slice carrots and celery.Marinate chicken with chinese rice wine, oyster sauce, white pepper and cornflour.
  2. Heat a pan/wok with some oil, put in the marinated chicken and fry for a few minutes until its half cooked. Set aside.
  3. Heat up another pan/wok with some oil. Put in chopped garlic and cook until fragrant and not brown.
  4. Add in carrots and stir-fry for about 2-3 minutes.
  5. Add in celery. Cook until both celery and carrots almost soft. Put in the chicken and give it a good stir.Stir-fry for another few minutes until chicken is cooked through.
  6. Add in some water to make some sauce.
  7. Serve with rice.


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