Rainbow Chicken Stir Fry

Main Ingredients

• 283 g10 oz chicken breast
• 1/21/2 red bell pepper
• 1/21/2 green bell pepper
• 1/21/2 carrot
• 1/21/2 onion
• 22 celery stalk
• 1010 baby corn
• 5 g1 tsp ginger, chopped into thin slices
• 5 g1 tsp garlic, minced

Chicken Marinade

• 3 g1/2 tsp salt
• 2 g1/2 tsp sugar
• 5 ml1 tsp light soy sauce
• 5 ml1 tsp oyster sauce
• 5 ml1 tsp cooking wine
• 7 ml11/2 tsp chicken powder
• 5 ml1 tsp cornstarch
• 30 ml2 tbsp water

Vegetable Flavors

• 15 ml1 tbsp cooking wine
• 2 g1/2 tsp sugar
• 3 g1/2 tsp salt
• 15 ml1 tbsp oyster sauce
• 30 ml2 tbsp water

Other

• 7 ml11/2 tsp cornstarch
• 45 ml3 tbsp water
• 45 ml3 tbsp oil, for cooking chicken
• oil, for cooking vegetables

Instructions

1. 1 Prepare the marinade by mixing salt, sugar, light soy sauce, oyster sauce, cooking wine, chicken powder, cornstarch, and water in a bowl until smooth. Cut chicken into thin diagonal slices, trimming fatty pieces. Marinate chicken by mixing, gathering into a clump, and squeezing hard for 2-3 minutes until marinade is absorbed. Cut all vegetables (bell peppers, carrot, onion, celery) into strips and prepare baby corn, ginger, and garlic.
2. 2 Set stove to high heat and mix cornstarch slurry (0.5 tbsp cornstarch + 3 tbsp water) in a small bowl for later use. Heat wok and add 3 tbsp oil with half the ginger and garlic. Cook aromatics for 1 minute, then add marinated chicken, stirring until pieces turn white but not fully cooked. Remove chicken to a bowl.
3. 3 Add 1.5 tbsp oil to wok with remaining ginger and garlic, cooking for 1 minute. Add all vegetables to wok, stirring constantly for 1-2 minutes. Add cooking wine, sugar, salt, and oyster sauce, continuing to stir. Return chicken to wok with 2 tbsp water, cover and cook for 2-3 minutes until boiling.
4. 4 Pour prepared cornstarch slurry into wok and stir several times to thicken sauce and bind flavors. Serve immediately while hot.