Ingredients:

  • 1 lb Chicken Breast, boneless, skinless, sliced thinly against the grain
  • 1 teaspoon Low-Sodium Soy Sauce (for marinade)
  • 1 teaspoon Cornstarch (for marinade)
  • 1/2 teaspoon Sesame Oil (for marinade)
  • 1 cup Chicken Stock
  • 2 tablespoons Oyster Sauce
  • 1 tablespoon Low-Sodium Soy Sauce (for sauce)
  • 1 teaspoon Rice Vinegar (unseasoned)
  • 1/2 teaspoon Granulated Sugar
  • 1 Tbsp Cornstarch mixed with 2 Tbsp cold water (for slurry)
  • 2 tablespoons Vegetable Oil (High Smoke Point)
  • 1/2 medium Yellow Onion, cut into thin strips
  • 3 ribs Celery, sliced diagonally
  • 1 tablespoon Fresh Ginger, minced fine
  • 2 cloves Garlic, minced fine
  • 4 oz Sliced Mushrooms (Cremini/Button)
  • 1 can (8 oz) Water Chestnuts, drained and sliced
  • 4 cups Fresh Bean Sprouts, rinsed and patted dry

Instructions:

  1. Marinate the Chicken: Combine the sliced chicken with 1 teaspoon soy sauce, 1 teaspoon cornstarch, and sesame oil. Toss well and set aside for 10-15 minutes.
  2. Prepare the Sauce: Whisk together chicken stock, oyster sauce, 1 tablespoon soy sauce, rice vinegar, and sugar in a bowl. Set the pre-made cornstarch slurry aside separately.
  3. Cook the Chicken: Heat 1 tablespoon of oil in a wok or large skillet until shimmering and smoking slightly over high heat. Add the marinated chicken in a single layer. Stir-fry rapidly until cooked through (about 2–3 minutes). Remove the chicken immediately and set aside.
  4. Sauté the Hard Vegetables: Add the remaining oil to the hot wok. Immediately add the sliced onions and celery. Stir-fry for 2 minutes until slightly softened but still crunchy.
  5. Add Aromatics and Mushrooms: Push the celery/onions to the side. Add the minced ginger and garlic to the clear spot in the wok and cook for 30 seconds until fragrant. Then, incorporate the mushrooms and water chestnuts. Cook for another 1 minute.
  6. Combine and Sauce: Return the cooked chicken to the wok. Pour the prepared Sauce mixture over the ingredients. Bring to a rapid simmer.
  7. Thicken the Sauce: Stir the cornstarch slurry quickly and pour it slowly into the simmering sauce while stirring continuously until the sauce thickens and becomes glossy.
  8. Finish with Sprouts: Toss in the fresh bean sprouts. Stir-fry for only 30–60 seconds until they are heated through but remain crisp. Do not overcook.
  9. Serve immediately, preferably over steamed white rice.