Ingredients:
Chicken:
300 g chicken thighs, skin removed and cut into strips
1 tbsp grated ginger
5 cloves garlic, chopped finely
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp cornstarch
salt and pepper to taste
1 tbsp sesame oil
1/2 tsp of chili powder, optional
Vegetables:
150 g asparagus, trimmed and cut in half
150 g snow peas, cleaned
1 medium red bell pepper, julienned
1 medium size onion, sliced
3 cloves garlic, chopped finely
1 tbsp grated ginger
salt and pepper to taste
1 tbsp sesame oil
3 spring onions, chopped
Directions:
First Step:
In a medium bowl, mix the chicken with garlic, ginger, oyster sauce, soy sauce, sesame oil, salt and pepper and cornstarch. Mix thoroughly, cover and marinate for 30 minutes.
Second Step:
In a wok or frying pan, on a medium high heat, put sesame oil, sauté ginger and garlic for 2 minutes, add the sliced onion, mix then add snow peas, asparagus and bell pepper. Season with salt and pepper.Fry for 4 minutes, vegetables must be crispy.Do not over cook. Transfer to a plate and set aside.
Third Step:
In the same wok or frying pan, on a medium high heat, add the marinated chicken. Fry for a couple of minutes, add the marinated sauce and let boil until chicken is cooked. If the chicken is getting dry because of the cornstarch, add half a glass of water, cover and let boil. Chicken must be cooked and saucy before adding the vegetables. Mix for a couple of minutes, making sure that all the vegetables are well coated with sauce. Add chopped spring onions. Season with salt and pepper. Best served with plain rice.
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