Ingredients

  • Carrots, 1.5
  • 4 stalks celery chopped
  • 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
  • 3/4 cup water
  • White pepper, a dash

Ready In 45 Minutes

Servings: 3

Cooking Instructions

Step 1

  • Cut chicken into strips and slice carrots and celery.Marinate chicken with chinese rice wine, oyster sauce, white pepper and cornflour.
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Step 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.
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Step 3

  • Heat up another pan/wok with some oil. Put in chopped garlic and cook until fragrant and not brown.
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Step 4

  • Add in carrots and stir-fry for about 2-3 minutes.
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  • Length: 3 minutes

Step 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.
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Step 6

  • Add in some water to make some sauce.
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Step 7

  • Serve with rice.
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