LEE KUM KEE
Recipes -
Pub

Stir Fry Chicken with Onion in Oyster Sauce

Ingredients

Chicken thigh fillet, diced in 1.5cm cube 300g
Medium onion, diced in 1.5 cube 1
Spring onions, cut into 1cm pieces 30g
Vegetable oil 30g

Method

1 Marinate the chicken for an hour or ideally overnight.
2 Heat the oil in a saucepan or wok over high heat. Add the spring onions and sauté for a minute, then add the chicken with the sauce, and stir-fry for a further 2 minutes.
3 Add the water, reduce to medium heat and cook until the chicken is cooked through. The sauce should also thicken too.
4

Tips

1 This dish is great served immediately with jasmine rice.
 
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