Prep 30 mins
Cook 15 mins
Modified from Emeril's recipe on Foodnetwork.com... The original calls for Pork loin, shiitake and mung bean sprouts.
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons Chinese wine or 2 teaspoons dry sherry
- 1 teaspoon sugar
- 1⁄4 teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 1 lb chicken breast, cut into thin strips
- 1⁄2 cup chicken stock or 1⁄2 cup water
- 4 teaspoons minced garlic
- 1 cup thinly sliced yellow onion
- 3⁄4 cup thinly sliced red bell pepper
- 3⁄4 cup thinly sliced celery
- 1 (5 ounce) can water chestnuts, well drained and thinly sliced
- 1⁄2 teaspoon chinese hot chili paste
- cooked egg noodles or white rice, accompaniment
- In a large bowl, combine 1 tablespoon of the oyster sauce, the soy sauce, 1 teaspoon of the wine, sugar, pepper flakes and 1 teaspoon of the cornstarch, whisking to dissolve the cornstarch. Add the chicken and toss to coat. Marinate for 15 to 30 minutes.
- In another bowl, make the sauce by combining the remaining tablespoon oyster sauce, 1 teaspoon wine, 1 teaspoon cornstarch, and the chicken broth, whisking to dissolve the cornstarch. Set aside.
- Place a large wok over high heat until hot. Add the oil, swirling to coat the sides and bottom. Add the garlic and cook for 10 seconds. Add the chicken and stir-fry until lightly browned, about 2 minutes. Add the onions and peppers and stir-fry for 1 minute. Add the celery and stir-fry for 1 minute. Add the water chestnuts, stir to mix well and cook until crisp-tender. Make a well in the center and add the sauce and chili paste. Cook, stirring, until the sauce boils and thickens and the chicken is cooked through, 1 to 2 minutes.
- Remove from the heat and serve over noodles or white rice. Garnish with green onions and serve.