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
Instructions
- Season the chicken cubes with ingredients (A) and set aside for 30 minutes.
- 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.
- 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.
