2 tablespoons of olive oil
500g boneless and skinless chicken breast, cut into cubes
1 medium green pepper (115g), seeded and cut into cubes
1 medium red bell pepper (130g), seeded and cut into cubes
2 stalks of celery, cut into cubes
1 medium onion (100g), cut into cubes
1/4 cup of chopped fresh cilantro
1 tablespoon grated ginger
For the sauce
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
1/2 cup water (120ml)
2 tablespoons of olive oil
500g boneless and skinless chicken breast, cut into cubes
1 medium green pepper (115g), seeded and cut into cubes
1 medium red bell pepper (130g), seeded and cut into cubes
2 stalks of celery, cut into cubes
1 medium onion (100g), cut into cubes
1/4 cup of chopped fresh cilantro
1 tablespoon grated ginger
For the sauce
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
1/2 cup water (120ml)
Heat the olive oil in a large wok over high heat
Add the chicken and cook, stirring constantly, until browned (about 10 minutes)
Transfer to a serving dish and reserve
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 reserve
Prepare the sauce: combine all ingredients in the wok and simmer over medium heat until thickened (about 3 minutes)
Add the ingredients from the serving dish and stir to combine (about 2 minutes)
Transfer to the serving dish and serve immediately
Note: Wok is a type of pan with a rounded bottom, commonly found in Oriental households
Its shape allows for quick stirring of ingredients, even when using a small amount of oil
To stir, use chopsticks or wooden or bamboo spatula
215 calories per serving
