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Wing Yip Chicken and Crunchy Vegetable Stirfry

Name: Wing Yip Chicken and Crunchy Vegetable Stirfry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: International
Ingredients: 1 Pack of Chicken Inner Fillets; 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; 128 ml Water (about ½ cup); 1 tbsp. Vegetable Oil or Spray Vegetable Oil; 1 tsp. Wing Yip Light Soya Sauce; 1 tsp. Cornflour; 0.5 tsp. Wing Yip Sesame Oil; 1 tsp. Grated Root Ginger

Over a year ago 3,086 views

Prep: 15 mins

Cook: 15 mins

Serves: 2

Main Course

Ingredients

1 Pack of Chicken Inner Fillets
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
128 ml Water (about ½ cup)
1 tbsp. Vegetable Oil or Spray Vegetable Oil
1 tsp. Wing Yip Light Soya Sauce
1 tsp. Cornflour
0.5 tsp. Wing Yip Sesame Oil
1 tsp. Grated Root Ginger

Accompaniment

Description

The Oriental way of cooking vegetables means stirfry

Method

1
1. Add the marinade ingredients to the chicken fillets. This can be done in the morning but season 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 to the wok before removing from the heat and serve immediately.