1)燒熱鑊， 加少許油，煎雞柳 5分鐘至金黃，盛起備用。
Add 1 tbsp oil into a hot wok, fry the chicken with medium heat until both sides golden, set them aside.
2)燒熱鑊， 加少許油，中火爆薑茸，蒜茸。
Add 1 tbsp oil into a hot wok, fry the ginger and garlic over medium heat.
3)加入甜豆, 鮮百合，中火炒熱至軟身。
 Add peas and fresh lily bulb, stir fry until slightly tender.
4)回雞柳及加入調味料炒至杰身，即成。
Put back the chicken with the sauce, stir fry until sauce is thicken. Serve it hot.