A delightful and quick chicken stir-fry recipe packed with fresh vegetables and a savory sauce.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the chicken breast, cut into bite-sized pieces, and cook until browned and cooked through.
Cut the chicken into uniform pieces for even cooking.
Remove the chicken from the skillet and set aside.
Keep the chicken warm by covering it with foil.
In the same skillet, add the celery, carrot, mushrooms, and water chestnuts. Stir-fry until tender-crisp.
Stir constantly to prevent the vegetables from burning.
In a mixing bowl, combine the soy sauce, oyster sauce, cornstarch, and water. Mix until smooth.
Dissolve the cornstarch completely to avoid lumps in the sauce.
Pour the sauce into the skillet with the vegetables and bring to a simmer.
Stir continuously to thicken the sauce evenly.
Return the chicken to the skillet and mix with the vegetables and sauce.
Ensure the chicken is well coated with the sauce for maximum flavor.
Serve the stir-fry over cooked rice and enjoy.
Garnish with chopped green onions or sesame seeds for added flavor and presentation.
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