Chop the Onion (1).
Finely chop the Carrot (1/2). Chop the Chicken Breast (12 ounce) into small pieces.
Chop the Celery (1/2 stalk).
Marinate the chicken breast with Corn Starch (1 teaspoon), Salt (1/2 teaspoon), Granulated Sugar (1 teaspoon), and Rice Wine (1 tablespoon) for 15 minutes.
Stir together Water (1 cup) and Lee Kum Kee© Dark Soy Sauce (1 tablespoon).
Heat Peanut Oil (1 tablespoon) in a wok and stir fry the chicken until they turn white.
Add the carrot, celery, and onion. Stir fry for a minute.
Add the water and soy sauce mix. Turn heat to low and cook for 15 minutes.