RAINBOW KITCHEN RECIPES

Steps:

• In a mixing bowl, stir salt, sugar, light soy sauce, oyster sauce, cooking wine, chicken powder, cornstarch, and water. Cut your chicken into thin slices with diagonal cuts. Marinade the chicken by repeatedly mixing it around, gathering it into a clump, and squeezing hard. Do this for 2-3 minutes.
• Cut red bell pepper, green bell pepper, carrot, onion, celery stalks. Add baby corn to the collection, and chop thin slices of ginger and mince garlic.
• Set the stove to high heat. With a small mixing bowl or cup, mix cornstarch and water.
• Once the wok is hot, add oil, and half of the ginger and garlic you prepared previously. Let the ginger and garlic cook for about 1 minute, releasing their aromas. Throw the chicken into the wok. Stir and flip the chicken periodically until the pieces turn white. Remove the chicken from wok when done.
• Before cooking the vegetables, add oil (less than we used for the chicken), and the remainder of the ginger and garlic into the wok. Let this heat up and cook for about a minute. Then, add the rainbow of vegetables into the wok, stirring and tossing constantly.
• After stirring the vegetables for 1-2 minutes, add cooking wine, sugar, salt, and oyster sauce into the wok. Continue stirring.
• Add the chicken back into the wok, along with a bit of water to help generate some steam for the ingredients to cook. Cover the wok for about 2-3 minutes, until boiling.
• Pour the cornstarch mix (cornstarch & water) from earlier into the wok. Stir the wok around several times.
• Transfer the rainbow chicken stir fry into your favorite plate or bowl.