Ingredients

1/2 pound boneless chicken (cut into cubes)

Marinade:
1/2 tablespoon rice wine
1/2 tablespoon cornstarch
1/2 tablespoon soy sauce

For cooking:
1 teaspoon sesame oil
3 tablespoons oil
1 teaspoon minced garlic
1 cup diced zucchini or celery
1/2 cup diced carrots
1/2 cup diced potato (optional)
1 1/2 tablespoons oyster sauce
1 teaspoon soy sauce
1 tablespoon brown sugar
1/2 cup chopped skinless almonds

Directions

Mix rice wine, cornstarch and soy sauce. Marinate chicken in this mixture for 5-10 minutes. Add 1 teaspoon sesame oil so chicken separates easily during frying. Heat 3 tablespoons oil in a wok or frying pan and stir-fry chicken until medium well-done. Move chicken to side of pan and stir-fry minced garlic for 15 seconds. Add zucchini or celery, carrots, potato. Stir it, turn the heat to medium high, cover and cook until steamy. Add oyster sauce, soy sauce and brown sugar. Mix well. Turn off heat and add almonds.