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                   Cooking Method: Stir-frying

 

Ingredients

•• 300g chicken thigh fillet, cut into 2 cm cubes or diced

•• 2 Tbsp vegetable oil

•• 1/2 red/green pepper, cut into 2 cm pieces

•• 50g baby sweet corn, cut into 3cm pieces

•• 30g (1 small) carrot, thinly sliced

•• 30g  long beans, cut into 3cm pieces

•• 10g ginger, finely chopped

•• 20g roasted cashew nuts (optional)

marinade

•• 1 Tbsp Lee Kum Kee Oyster Sauce

sauce mix

•• 2 Tbsp Lee Kum Kee Hoisin Sauce

•• 1 Tbsp Lee Kum Kee ChillI Garlic Paste

•• 2 Tbsp water

 

Method

1. Marinate the chicken with oyster sauce and set aside.
2. Sauté the ginger over medium heat for 1 minute with oil, then add chicken and stir fry for 5 minutes.
3. Add in the vegetables, stir fry for 3 minutes and then add in the sauce mix to cook for a further 3 minutes or until the chicken is cooked through, before sprinkling the roasted cashew nuts, then serve.