Caribbean Chicken Stir Fry - cooking recipe

Ingredients

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

Preparation

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!