• Course: Main Course
• Features: Healthy, Fast

Ingredients:

• 12 ounces boneless, skinless chicken thighs or breasts, cut into bite-size pieces
• 1 teaspoon dry sherry or rice wine
• 2 teaspoons cornstarch
• 1 teaspoon low-sodium soy sauce
• 1 medium clove garlic, minced
• 1/4 teaspoon sugar
• 1/8 teaspoon ground white pepper
• 1/2 teaspoon salt
• 1 teaspoon toasted sesame oil
• 2 tablespoons peanut or vegetable oil
• 3 thin slices peeled ginger root
• 3 carrots, peeled and cut into 1/4-inch slices
• 2 stalks celery, cut into 1/4-inch slices
• 1 can (8 ounces) sliced bamboo shoots, rinsed and well drained
• 1/3 cup low-sodium chicken broth
• 1 tablespoon oyster-flavored sauce
• 2 scallions, chopped, both white and light-green parts (optional)

Directions:

n a medium bowl, combine the chicken, sherry, cornstarch, soy sauce, garlic, sugar, pepper and 1/4 teaspoon of salt. Add the sesame oil and stir to combine. Set aside.

Heat a 14-inch wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut or vegetable oil and carefully add the chicken mixture, spreading it in the wok in a single layer. Cook, undisturbed for 1 minute, letting the chicken begin to brown. Then stir-fry 1 minute, or until the chicken starts to brown but is not cooked through. Transfer to a plate.

Swirl the remaining 1 tablespoon peanut or vegetable oil into the wok and add the ginger, carrot, celery, bamboo shoots and the remaining 1/4 teaspoon salt. Stir-fry 1 minute or until vegetables begin to soften. Return the chicken to the wok. Add the broth and stir-fry 1 minute or until the chicken is cooked through and the sauce has just thickened. Discard the ginger, if desired. Stir in the oyster sauce and scallions, if desired. Serve immediately.

Recipe Source:

Adapted from cookbook author Grace Young, whose latest book is "The Breath of a Wok" (Simon & Schuster, 2004).

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