3 chicken breasts, sliced into thin slices
2 tbsp. oyster sauce
2 tbsp. soy sauce
3 tsp. dry sherry
1 tsp. sugar
1/2 cup water
2 tsp. cornstarch
pinch red pepper flakes
4 cloves garlic, minced
1 medium onion, thinly sliced
1 red pepper, thinly sliced
4 stalks celery, thinly sliced
1/3 medium cabbage, thinly sliced
bag of sprouts, washed well
6 - 8 mushrooms, sliced
Mix 1 tbsp. oyster sauce, 1 tsp. dry sherry, 1 tsp. sugar, 1 tsp. cornstarch, 1 tbsp. soy sauce and pinch of red pepper flakes, make sure corn starch dissolves and then combine with thinly sliced chicken, marinate for 15 - 20 minutes.
Mix cooking sauce, 1 tbsp. oyster sauce, 1 tbsp. soy sauce, 2 tsp. dry sherry, 1 tsp. cornstarch and 1/2 cup water and set aside.
Place large pan over high heat, when hot add chicken and garlic, stir fry for 2 minutes, then add onions and peppers, stir fry for one more minute. Add celery and mushrooms, stir fry for another minute. Add cabbage and stir fry for another minute. Add sprouts and sauce, then mix. Place lid on pan and heat through until veggies softened, another 1 to 2 minutes.
Serve hot, over rice or noodles if desired.
