Caribbean Chicken Stir Fry
- 2 ounces chicken breasts (boneless, skinless)
- 1 tablespoon oyster sauce
- 1 teaspoon olive oil
- 2 carrots (shaved)
- 1 1/2 cups celery
- 4 garlic cloves
- 1 (5 ounce) can water chestnuts
- 1 (15 ounce) can baby corn
- 1/4 cup cashews
- 1/3 cup pineapple-orange juice
- 3 tablespoons black bean garlic sauce
- 1 cup brown rice
- 1 teaspoon chicken soup base
- Tenderize the cut chicken into bite-size pieces. Marinade in oyster sauce overnight in refrigerator. Meanwhile, cook rice and keep covered. Saute chicken and garlic 3-4 minutes. Add chicken soup base and 1/2 cup water. Simmer carrots and celery until tender. Shave water chestnuts and cashews and add to chicken mixture. Add juice, bean sauce and simmer 3-4 minutes more. Serve over brown rice. Enjoy!
chicken breasts, oyster sauce, olive oil, carrots, celery, garlic, water chestnuts, baby corn, cashews, pineapple, black bean garlic sauce, brown rice, chicken soup base
Taken from www.food.com/recipe/caribbean-chicken-stir-fry-472376 (may not work)