Chicken breast - 8 oz, skinless, boneless
Salt - 1/2 tsp
White pepper - a dash
Cornstarch - 2 tbsp + 1 tsp, divided
Carrots - diced, 1/2 cup
Celery - diced tender heart center, 1 cup
Oyster sauce - 2 tbsp
Chicken broth - 1 1/4 cup, divided
Sugar - 1/2 tsp
Vegetable oil - 2 tbsp
Onion - diced, 1/4 cup
Minced garlic - 1 tsp
Ginger - 1 tsp, finely chopped
Button mushrooms - 4 oz can, drained
Green onions - 1/4 cup, chopped
Cut the chicken into 1/2" pieces.
In a medium bowl, combine the salt, pepper and 1 tsp cornstarch.
Stir in the chicken, cover and refrigerate for 20 minutes.
Bring a small saucepan of water to boil. Add the carrots and celery and return to a boil.
Cover and cook for 1 minute.
Immediately drain and rinse in cold water, drain.
In a small bowl, mix the oyster sauce, the remaining 2 tbsp cornstarch, 1/4 cup chicken broth and the sugar. Set aside.
Heat a wok or nonstick pan over high heat until very hot.
Add a tbsp of vegetable oil and the chicken pieces and cook until the chicken turns white, stirring to separate the pieces, about 2 minutes.
Remove the chicken from the pan.
Reheat the pan over high heat.
Add the remaining vegetable oil, the onions, garlic and ginegr and cook for a minute.
Add the celery, carrots and mushrooms and cook for a minute.
Add the chicken and the remaining 1 cup chicken broth.
Cook until the broth comes to a boil.
Stir in the cornstarch mixture and cook and stir until thickened, about 2 minutes.
Remove from heat.
Garnish with the green onions.
Source: Everyday Chinese Cooking by Leeann Chin and Katie Chin.
- I didnt have mushrooms, onions or green onions, so I omitted those.
- I used about 1 cup of frozen green peas instead.
- The dish can actually serve 3-4 if used as a side dish.
- I cooked the green peas along with celery and carrots.
I also received a giant bear hug from Srilekha of Me and My kitchen. Thanks a lot Sri, that really felt good!! :-) I would like to pass the award on to,
Enjoy your hugs girls!