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In a bowl, combine the chicken slices with light soy sauce, oyster sauce, water, baking soda, and cornstarch. Mix well and let it marinate for at least 15 minutes.
Prepare Aromatics and Vegetables:
Separate the green onions into whites and greens. Mince 2 slices of ginger and slice the other 2 slices thinly. Slice celery diagonally.
Cook the Chicken:
Heat a wok or large skillet over medium-high heat with a little oil. Add minced garlic and ginger, stir-fry for about 30 seconds until fragrant.
Add marinated chicken and stir-fry until it turns opaque and is nearly cooked through, about 4-5 minutes.
Add Vegetables:
Toss in the white parts of the green onions, sliced ginger, celery, and bean sprouts. Stir-fry together until vegetables are crisp-tender, about 2-3 minutes.
Finish and Serve:
Add green parts of green onions last for a fresh flavor. Adjust seasoning if needed with extra soy sauce or salt.
Serve hot with steamed rice or noodles.
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