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Ginger Chicken with Vegetables
Ingredients 14 items
- 500 g chicken breasts cut to slices
- 1 tablespoon vinegar
- 2 tablespoons grated ginger
- ¼ cup coriander leaves or 15 g, chopped
- 2 tablespoons vegetable oil
- 1 cup fresh baby corn
- 1 medium red bell pepper cut in slices
- 1 cup fresh green peas
- 2 small spring onions cut as slices
- For the sauce:
- 2½ teaspoons corn flour dissolved in 1½ cup or 375 ml of water
- 1 cube MAGGI Chicken Stock
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
How to prepare
- Combine chicken, vinegar, ginger and chopped coriander in a bowl. Cover and marinate in fridge for 1 hour.
- Heat oil in a large nonstick pan or wok, add and cook chicken stirring over high heat for 3-4 minutes or until chicken is cooked.
- Add baby corn, bell pepper and green peas and stir for 2 minutes.
- Combine the sauce ingredients in a small bowl then add to the pan, bring to a boil and stir then simmer for 2 minutes.
- Stir in the spring onions and serve with cooked noodle or white rice.
Questions ? Ask a specialist
