2 tablespoons of olive oil
500g boneless, skinless chicken breast, cut into cubes
1 medium-sized green bell pepper (115g), seeded and cut into cubes
1 medium-sized red bell pepper (130g), seeded and cut into cubes
2 stalks of celery, cut into cubes
1 medium-sized onion (100g), cut into cubes
1/4 cup of chopped fresh cilantro
1 tablespoon of grated ginger
For the sauce
3 tablespoons of soy sauce (shoyu)
1 teaspoon of sesame oil
1 tablespoon of cornstarch
1/2 cup of water (120ml)
2 tablespoons of olive oil
500g boneless, skinless chicken breast, cut into cubes
1 medium-sized green bell pepper (115g), seeded and cut into cubes
1 medium-sized red bell pepper (130g), seeded and cut into cubes
2 stalks of celery, cut into cubes
1 medium-sized onion (100g), cut into cubes
1/4 cup of chopped fresh cilantro
1 tablespoon of grated ginger
For the sauce
3 tablespoons of soy sauce (shoyu)
1 teaspoon of sesame oil
1 tablespoon of cornstarch
1/2 cup of water (120ml)
Heat olive oil in a large wok over high heat
Add the chicken and stir-fry until browned, about 10 minutes
Transfer to a serving dish and set aside
Quickly sauté the remaining ingredients in the wok, stirring constantly, until cooked but still firm, about 7 minutes
Transfer to the serving dish with the chicken and set aside
Prepare the sauce: combine all ingredients in the wok and simmer over medium heat until thickened, about 3 minutes
Add the contents of the serving dish and stir-fry until heated through, about 2 minutes
Serve immediately
Note: Wok is a large, rounded-bottomed pan commonly found in Oriental-style cooking
Its shape allows for quick stirring, even with a minimal amount of oil
To stir, use chopsticks or a wooden or bamboo spatula
215 calories per serving
