Wayne Lee and his wife-to-be conjure up a magical meal in this edition of "Celebrity Chefs."

Click on the "Watch Video" link to find out the career Wayne chose before becoming a hypnotist. Plus, check out one of the magic tricks he has up his sleeve.

Catch Wayne Lee in person at a benefit show for Millenium Group and iHuman on March 11 at Telus Field.

Visit http://www.waynelee.com/ for more information.

Ginger Chicken

Ingredients:

• 10 oz        skinless, boneless chicken breast     300 g
• 2 inches    ginger root                                       5 cm
• 5 tbsp       vegetable oil                                    70 mL
• 1 tsp         chopped garlic                                 5 mL
• 2 tbsp       soya sauce                                       25 mL
• 4 oz          mushrooms, thinly sliced                   125 g
• 1/4 cup     water                                               50 mL
• 1 tbsp       oyster sauce                                     15 mL
• 1 tsp         sugar                                                5 mL
• 1/2 tsp      black pepper                                    2 mL
• 1/2 tsp      medium onion, roughly chopped        2 mL
• 1               stem green onion, cut into                  1
                  1-inch/2.5-cm pieces
• 1/2 tsp      cornstarch                                        2 mL
• 1 tbsp       water                                               15 mL
•                  pinch black pepper
•                  strips of red pepper
•                  fresh coriander leaves
• 2 1/2 cups freshly steamed rice                        625 mL

Directions:

1.) Slice the chicken into strips that are 1/4 inch/5 mm thick, 2 inch/5 cm long and about 1 inch/2.5 cm wide. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice. Reserve.
2.) Peel the ginger root and cut into 1/8 inch/2.5 mm thick rounds. Stack a few rounds at a time and chop thinly to make shreds. Repeat until all the ginger has been shredded. Place the shreds in a strainer and run them under cold water. Drain and reserve.
3.) Heat oil in a wok (or large frying pan) on high heat until it is just about to smoke. Add chopped garlic and stir fry for 30 seconds. Add reserved chicken and soya sauce and stir fry for two minutes. Add reserved ginger shreds and mushrooms, along with 1/4 cup/50 mL water and stir-cook for one minute until everything is integrated.
4.) Add oyster sauce, sugar and black pepper. Stir fry for two minutes. Add onion and green onion and stir-fry for one minute. Dissolve cornstarch in water, add to wok and stir-fry for a final 30 seconds until the sauce has thickened somewhat. Take off fire and transfer to a serving dish. Sprinkle black pepper, and top with red pepper strips and fresh coriander leaves. Serve immediately accompanied by steamed rice.