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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Modified from Emeril's recipe on ... The original calls for Pork loin, shiitake and mung bean sprouts. Ingredients:
2 tablespoons oyster sauce |
1 tablespoon soy sauce |
2 teaspoons chinese wine or 2 teaspoons dry sherry |
1 teaspoon sugar |
1/4 teaspoon red pepper flakes |
2 teaspoons cornstarch |
1 lb chicken breast, cut into thin strips |
1/2 cup chicken stock or 1/2 cup water |
4 teaspoons minced garlic |
1 cup thinly sliced yellow onion |
3/4 cup thinly sliced red bell pepper |
3/4 cup thinly sliced celery |
1 (5 ounce) can water chestnuts, well drained and thinly sliced |
1/2 teaspoon chinese hot chili paste |
cooked egg noodles or white rice, accompaniment |
Directions:
1. In a large bowl, combine 1 tablespoon of the oyster sauce, the soy sauce, 1 teaspoon of the wine, sugar, pepper flakes and 1 teaspoon of the cornstarch, whisking to dissolve the cornstarch. Add the chicken and toss to coat. Marinate for 15 to 30 minutes.
2. In another bowl, make the sauce by combining the remaining tablespoon oyster sauce, 1 teaspoon wine, 1 teaspoon cornstarch, and the chicken broth, whisking to dissolve the cornstarch. Set aside.
3. Place a large wok over high heat until hot. Add the oil, swirling to coat the sides and bottom. Add the garlic and cook for 10 seconds. Add the chicken and stir-fry until lightly browned, about 2 minutes. Add the onions and peppers and stir-fry for 1 minute. Add the celery and stir-fry for 1 minute. Add the water chestnuts, stir to mix well and cook until crisp-tender. Make a well in the center and add the sauce and chili paste. Cook, stirring, until the sauce boils and thickens and the chicken is cooked through, 1 to 2 minutes.
4. Remove from the heat and serve over noodles or white rice. Garnish with green onions and serve.
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