Ingredients
- 3 chicken breasts in (boneless skinless cut)
- 1 clove garlic (minced)
- 180 ml water
- 45 ml vegetable oil
- 40 gr green onions (chopped)
- 30 ml soy sauce
- 16 ml soy sauce
- 16 ml rice wine
- 5 gr cornstarch
- 5 ml sesame oil
- 3 gr cornstarch
- 2 gr sugar
- 3 slices celery stalks (sliced)
- 2 slices bell peppers (sliced)
- 1 1/2 slices ginger root (chopped)
In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, garlic, ginger root and cornstarch. Toss chicken in sauce to coat and marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook peppers and celery over high heat, stirring frequently until softened. Add green onions and cook 2 minutes more. Remove vegetables from wok. Drain chicken and pat dry with paper towels. Add chicken to wok and stir fry until chicken is done, about 3 minutes. Mix remaining ingredients together in a small bowl. Add to chicken with vegetables; simmer 3 minutes.
