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Serves: 4
4
boneless chicken breast
2 cloves minced garlic
1 ounce grated ginger
1 cup sliced mushrooms
2 stalks sliced celery
1/4 cup olive oil
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 cup peas
1/2 cup
toasted cashews
Remove skin from chicken and slice into 1 inch cubes.
Combine the garlic and ginger.
Slice the mushrooms and celery into thin
pieces. Heat wok. Add one half of the oil. Add the chicken cubes. stir gently
over medium heat for 2 minutes. Remove from pan and keep warm.
Add
remaining oil to pan. When oil is hot, add garlic, ginger and vegetables. Stir
fry just until tender crisp. Return chicken to wok.
Add soy sauce, oyster
sauce and peas. Stir over medium heat until sauce bubbles. Add the cashews.
Serve hot.
