Ingredients

• 1 lb boneless skinless chicken breast, thinly sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 cup chopped cabbage
• 1 cup snow peas
• 1 cup bean sprouts
• 1/2 cup chicken broth
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp sesame oil
• Salt and pepper to taste

Instructions

1. 1. In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, cornstarch slurry, and sesame oil. Set aside.
2. 2. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add chicken slices and stir-fry until cooked through, about 3-4 minutes. Remove and set aside.
3. 3. Add remaining 1 tbsp oil to the wok. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
4. 4. Add carrots, celery, and cabbage. Stir-fry for 2 minutes.
5. 5. Add snow peas and bean sprouts. Stir-fry for 1 minute.
6. 6. Return chicken to the wok. Pour the sauce over everything and toss to coat. Cook for 1 minute until sauce thickens.
7. 7. Season with salt and pepper. Serve immediately over steamed rice.