Prep 12 min·Cook 8 min·Rest 10 min

1. 1You're here
   Step 1.

   Mix the chicken with the marinade ingredients and leave for 10 minutes.

   350 g Chicken breast or boneless thighs, cut into strips2 tsp Light soy sauce1 tsp Shaoxing wine¼ tsp Sugar1 pinch White pepper2 tsp Cornflour

   10 minMarinate
2. 2
   Step 2.

   Meanwhile, string the celery with a peeler and slice on the diagonal. Peel the carrot and slice thinly. Stir the sauce ingredients together.

   4 stalks Celery sticks½ Carrot1 tbsp Oyster sauce¼ tsp Salt½ tsp Sugar1 tsp Cornflour60 ml Water

3. 3
   Step 3.

   Heat 2 tbsp oil in the wok over high heat. Stir-fry the chicken for 2–3 minutes until it turns white. Tip out.

   3 tbsp Cooking oil350 g Chicken breast or boneless thighs, cut into strips

   3 minStir-fry
4. 4
   Step 4.

   Add the remaining oil, fry the garlic and ginger for 20 seconds, then add the celery, carrot and water. Stir-fry for 2 minutes until bright and just tender.

   3 tbsp Cooking oil2 cloves Garlic, sliced3 slices Ginger, thinly sliced4 stalks Celery sticks½ Carrot2 tbsp Water

   2 minStir-fry
5. 5
   Step 5.

   Return the chicken, stir the sauce and pour it in. Toss for 1 minute until glossy and the chicken is cooked through. Serve with rice.

   350 g Chicken breast or boneless thighs, cut into strips1 tbsp Oyster sauce¼ tsp Salt½ tsp Sugar1 tsp Cornflour60 ml Water

   Stir-fry