Celery & Carrot Chicken Stir-Fry

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

Instructions:

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

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