Chicken and Crunchy Vegetable Stirfry
Prepare and cook this recipe in record time. Chicken inner fillets are often sold separately, and baby corn and beans are often co-packed. Even diced onions are available in many supermarkets. Only things to cut up are peppers.Ingredients
1 (170gm) Pack of Chicken
Inner Fillets
1 Packet Baby Corn and Beans
1 Small Onion (sliced) or buy prepared diced onions
1 Clove Garlic (chopped)
1 Red or Orange Pepper (sliced)
1 Inch Fresh Ginger (grated)
2 tsp Wing Yip Oyster Sauce
128ml Water (about ½ cup)
1 tbsp Vegetable Oil or Spray Vegetable Oil
1 Packet Baby Corn and Beans
1 Small Onion (sliced) or buy prepared diced onions
1 Clove Garlic (chopped)
1 Red or Orange Pepper (sliced)
1 Inch Fresh Ginger (grated)
2 tsp Wing Yip Oyster Sauce
128ml Water (about ½ cup)
1 tbsp Vegetable Oil or Spray Vegetable Oil
Marinade for Chicken
1 tsp Wing Yip Light Soya
Sauce
1 tsp Cornflour
½ tsp Wing Yip Sesame Oil
1 tsp Grated Root Ginger
1 tsp Cornflour
½ tsp Wing Yip Sesame Oil
1 tsp Grated Root Ginger
Method
1. Add the marinade
ingredients to the chicken fillets. This can be done in the
morning,
but seasoning before cooking the chicken is quite acceptable.
2. Slice the baby corn and beans in half diagonally.
3. Heat a non-stick wok or skillet and spray with vegetable oil.
4. Add the diced onions and fry until soft and slightly caramelised.
5. Now add the chopped garlic and the chicken pieces and stir fry to seal the meat.
6. While stir frying, splash a little water into the pan to create steam.
7. Add the baby corn, beans and peppers at this stage and cook until the vegetables are al dente.
8. Finally, add oyster sauce and cornflour with the remaining water and add to the wok to finish the dish.
9. Add a few drops of Sesame Oil to the wok before removing from the heat, and serve immediately.
but seasoning before cooking the chicken is quite acceptable.
2. Slice the baby corn and beans in half diagonally.
3. Heat a non-stick wok or skillet and spray with vegetable oil.
4. Add the diced onions and fry until soft and slightly caramelised.
5. Now add the chopped garlic and the chicken pieces and stir fry to seal the meat.
6. While stir frying, splash a little water into the pan to create steam.
7. Add the baby corn, beans and peppers at this stage and cook until the vegetables are al dente.
8. Finally, add oyster sauce and cornflour with the remaining water and add to the wok to finish the dish.
9. Add a few drops of Sesame Oil to the wok before removing from the heat, and serve immediately.
Serves two
