Recipe Ingredient
- 150g chicken fillet, sliced
- 1 tsp ginger juice
- ½ tsp Premium oyster sauce
- A pinch of pepper
- A pinch of sugar
- ½ tsp sesame oil
- ½ tsp cornflour
- 75g Portobello mushrooms, sliced
- 70g fresh cup mushrooms, sliced
- 20g red capsicum, sliced
- 20g green capsicum, sliced
- 20g Bombay onion, sliced into rings
- 1 tbsp grated ginger
- 1 tbsp oil
- 1 tsp sesame oil
- Sauce ingredients:
- 2 tbsp black pepper sauce
- 1 tbsp Premium oyster sauce
- 1 tsp light soy sauce
- ½ tsp pepper
- ¼ tsp sugar or to taste
- Salt to taste
- ¼ cup fresh chicken stock or water
Instructions
- Season chicken with ginger juice, oyster sauce, pepper, sugar, sesame oil and cornflour for at least 20 minutes.
- Parboil chicken in hot oil for 1-2 minutes. Remove and drain oil.
- Heat oil and sesame oil until hot. Sauté ginger until fragrant. Add chicken and onion. Stir briskly. Put in the rest of the ingredients and add sauce ingredients. When it boils, dish out and serve immediately.
Wanted to if we can marinate the chicken overnight for this dish ??
Hi Em, yes you can. Typically, a marinade calls for at least 20 mins prior to cooking yet the longer you marinate, the deeper the marinade’s taste permeates the chicken. However, try not to marinate over two days as certain ingredients may cause the meat to toughen, and it’s best to eat meats closer to the bought date. Happy Cooking!