Wing Yip Chicken and Crunchy Vegetable Stirfry
Over a year ago
3,081 views
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
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
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.
Similar Recipes
View all similar
Comments (0)