Preparation for sauce: Heat the sesame oil in a heavy medium saucepan over medium heat. Add the garlic, celery, chilies, and ginger and saute 2 min. Mix in the tomatoes, stock, vinegar, wine, soy sauce, and sugar. Simmer 5 min. Combine cornstarch and water. Stir to dissolve. Add to sauce in the saucepan and bring to a boil, whisking occasionally. Let stand at room temp.Preparation for Meat: Heat sesame oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add to skillet. Saute until cooked through – about 5 min. Divide chicken onto 4 plates. Add oysters and mushrooms to the same skillet. Saute 2 min. Spoon the oysters and mushrooms around the chicken. Add sauce to the same skillet and bring to a boil. Spoon the sauce over the chicken, oysters, and mushrooms. Sprinkle with cilantro and green onion.Serve with steamed rice.
Notes
Ingredients
3 tablespoons oriental sesame oil2 tablespoons garlic minced2 tablespoons celery finely chopped2 tablespoons red jalepeno or serrano pepper finely chopped2 tablespoons fresh ginger peeled, minced1 cup tomatoes diced1 1/2 cups chicken stock2 tablespoons red wine vinegar2 tablespoons dry white wine2 tablespoons light soy sauce2 tablespoons sugar1 tablespoon cornstach2 tablespoons water2 tablespoons oriental sesame oil4 boneless chicken breast halves cut diagonally into strips12 fresh oysters shucked2 cups straw mushrooms or oyster mushrooms12 fresh cilantro sprigs3 green onions julienned