Celery & Carrot Chicken Stir-Fry

Ingredients

• •1½ carrots
• •4 stalks celery
• •300 g chicken thighs or breast
• •1 tablespoon cornflour
• •2 cloves garlic
• •1 tablespoon oil
• •1 tablespoon oyster sauce
• •1 tablespoon rice wine
• •¾ cup water
• •white pepper
• •1 cup rice

Method

Adapted from foodista.com

1. 1Cook the rice in a covered saucepan with 1½ cups water per cup of rice over low heat until the water is absorbed and the grains are tender, about 15 minutes.
2. 2Cut chicken into strips.
3. 3Slice carrots and celery.
4. 4Marinate chicken with chinese rice wine, oyster sauce, white pepper and cornflour.
5. 5Heat a pan/wok with some oil.
6. 6Put in the marinated chicken.
7. 7Fry for a few minutes until it's half cooked. Set aside.
8. 8Heat up another pan/wok with some oil.
9. 9Put in chopped garlic.
10. 10Cook until fragrant and not brown.
11. 11Add in carrots.
12. 12Stir-fry for about 2-3 minutes.
13. 13Add in celery.
14. 14Cook until both celery and carrots almost soft.
15. 15Put in the chicken.
16. 16Give it a good stir.
17. 17Stir-fry for another few minutes until chicken is cooked through.
18. 18Add in some water to make some sauce.
19. 19Serve with rice.