INGREDIENTS

• 3/4 lb of sliced chicken
• 1 pinch of salt
• 2 pinch of white pepper
• 2 Teaspoon sesame seed oil
• 1 Egg white
• 2.5 Tablespoon of corn starch
• 4 Tablespoon of oil
• 1 Teaspoon Minced Ginger
• 1 Teaspoon Minced Garlic
• 3/4 Cup of onions
• 1/2 Cup of Carrots
• 3/4 Cup Green Peppers
• 3/4 Cup Red Peppers
• 1 Cup of Celery
• 1 Cup of Mushrooms
• 1 Tablespoon of sherry Cooking Wine
• 1.5 Cup of Water + 2 tablespoon water
• 1 Tablespoon oyster sauce
• 1 Teaspoon of Sugar
• 1 Tablespoon of Vinegar
• 1 Teaspoon of hot pepper sauce
• 1 Tablespoon of Soy Sauce + 1 Spoon of soy sauce

DIRECTIONS:

• In a bowl add sliced chicken, salt, 1 pinch white pepper, 1 Teaspoon sesame seed oil, egg white, 1.5 Tablespoon of corn starch and 1 Tablespoon of oil. Mix everything together well.

STEP 2 – STIR- FRY

• First add 2 Tablespoon of oil and add the marinated chicken to the wok and cook on high heat until chicken is fully cooked all the way through.
• Set the chicken aside.
• In a wok add 1 Tablespoon of oil, minced ginger, minced garlic and stir-fry for few seconds.
• Next add all of the vegetables and then add 1 Tablespoon of soy sauce, 1 Tablespoon sherry cooking wine and 1.5 cup of water.
• To make the sauce, add oyster sauce, sugar,1 pinch white pepper, 1 Teaspoon sesame seed oil, and vinegar.
• Add the cooked chicken and 1 spoon of soy sauce and stir-fry.
• To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it’s the right thickness.