CHICKEN CHOP SUEY with stir fry veges in a mild sauce

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CHICKEN CHOP SUEY
with stir fry vegetable in a mild sauce.

Ingredients

Chicken Marination
1. Chicken - 1 pound (boneless chicken thighs diced)
2. Dry sherry wine - 1/4 cup
3. Garlic - 1 clove (chopped)
4. Ginger - 1 tsp (chopped)
5. Cornstarch - 1 tsp (optional)

Vegetables
6. Onion - 1 medium size (chopped)
7. Celery - 2 ribs (sliced)
8. Bok Choy - 1/2 pound (sliced)
9. Carrot - 1 (sliced)
10. Beans sprouts - 1/4 pound
11. Oil for cooking

Sauce
1. Chicken broth - 1/2 cup
2. Oyster sauce - 1 tbsp.
3. Soy sauce - 1 tbsp.
4. Cornstarch - 1tsp

Preparations
1. Marinate chicken with sherry wine or you can use Shaoxing wine, garlic, ginger and cornstarch for 15 minutes.
2. Prepare vegetables and keep all components separately. Mix the sauce ingredients together and set aside.
3. Heat skillet over a medium high heat, Add oil when hot. Add marinated chicken and stir fry for 2 to 3 minutes or until chicken is cooked.
4. Add onion and stir fry for 2 to 3 minutes until onion become and translucent and caramelized.
5. Add celery and carrots and stir fry for 2 to 3 minutes, then add bok choy bottom and mix well. Cook bok choy for another 2 to 3 minutes.
6. Add the sauce and mix well for 30 seconds. Garnish with beans sprouts and serve with some hot rice.

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