|2||PERDUE® Fresh Boneless Skinless Chicken Breasts or PERDUE® FRESH CUTS™ Diced Chicken Breast|
|2||tsp. sesame oil|
|1/4||tsp. black pepper|
|1/2||cup chicken broth|
|3||tbsp. soy sauce|
|2||tbsp. oyster sauce|
|2||tsp. granulated sugar|
|2||tbsp. peanut or vegetable oil|
|3||cloves garlic, minced|
|1||tbsp. ginger, grated|
|2||stalks celery, thinly sliced on the diagonal|
|4||cups thinly sliced Napa cabbage|
|2||cups shredded carrots|
|2||scallions, chopped, for garnish|
|Crispy chow mein noodles for garnish|
Slice the chicken breasts into 2-inch long strips. Season with sesame oil, salt and black pepper and set aside.
In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, cornstarch, and sugar and set aside.
Heat a wok or a large skillet over high heat. Add the peanut oil and heat until very hot. Add the chicken and stir-fry until lightly browned, about 5 to 7 minutes Add the garlic and ginger and stir-fry until fragrant, about 30 seconds. Add the celery, Napa cabbage and carrots and stir-fry until the vegetables are crisp-tender, about 2 minutes. Pour the chicken broth mixture into the wok and bring to a boil. Cook until sauce thickens and the chicken is cooked through, about 1 to 2 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.
Transfer to a platter and garnish with chopped scallions and crispy chow mein noodles.