A flavorful but quick and easy weeknight meal!  I often add cut baby corn* to this recipe which has my kids pushing all the other veggies aside to get to the corn.

*Available in a can at most grocery stores.  Rinse and then add to the wok with the other veggies.

Ingredients:

  • 2 boneless, skinless chicken breasts, cut into bite size pieces
  • 1 tbsp cornstarch
  • 3 tbsp canola oil
  • 2 tsp garlic puree
  • 1 large red pepper, cut into 1” squares
  • 1 large green pepper, cut into 1” squares
  • 1 medium onion, cut into 1” squares
  • 3 celery stalks, thinly sliced diagonally
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp black pepper
  • 1 tsp sesame oil

 

Directions:

  1. Cut the chicken into bite size pieces and place in a mixing bowl. Add cornstarch and combine.  Set aside and then cut the vegetables.

 

  1. In a wok, heat canola oil over medium-high heat.

 

  1. Add the garlic puree to the wok and stir to spread around.

 

  1. Add the chicken pieces to the wok, stirring periodically until almost cooked or just cooked.

 

  1. Add the vegetables and stir to combine. Continue to stir fry until the vegetables have softened slightly but still have a crunch to them.

 

  1. In a small bowl, add the oyster sauce, soy sauce, sugar, black pepper and sesame oil and stir to combine. Then pour over the chicken and vegetables in the wok and stir together.

 

  1. Continue to cook for a couple of minutes to let the flavors combine.

 

  1. Remove from heat and serve with a side of white rice.