• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 200g chicken breast fillet, skinned and bones removed, cut into cubes
  • (A):
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1/8 tsp pepper
  • 1 tsp light soy sauce
  • 1/2 tsp corn flour
  • 50g Bombay onion, sliced
  • 50g button mushrooms, cubed
  • 50g green or red capsicum, cubed
  • Garnishing:
  • 1/2 a tomato, cubed
  • 50g zucchini, cubed
  • 1 tsp chopped garlic
  • 1/2 tsp chopped ginger
  • 2 tbsp canola cooking oil
  • Sauce ingredients (combine):
  • 1 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1/2 tsp sugar
  • A little dark soy sauce, for colour
  • Dash of pepper


  1. Season the chicken cubes with ingredients (A) and set aside for 30 minutes.
  2. Heat oil in a wok, add garlic and ginger and fry until fragrant. Add marinated chicken and stir-fry for two to three minutes until just cooked through. Remove from the heat and stir in button mushrooms, capsicum, onion and sauce ingredients. Fry well to combine.
  3. Put in the chicken again and stir-fry briskly until heated through. Dish out and serve with garnishing of tomato and zucchini. Serve this light dish with hot plain rice.

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