Cantonese chicken and vegetable stir-fry
serves 2
Bite-size pieces of chicken
stir-fried with red pepper, green beans and baby corn and coated in
a glossy and flavorful Cantonese sauce.
1 cup chicken stock
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine (or dry sherry)
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
3 tablespoons peanut or canola oil
12 oz (340g) raw skinless chicken breast fillets — cut into bite
size pieces
1 red pepper — deseeded and cut into thin strips
16 green beans — halved
10 canned baby corn — halved
2 tablespoons finely grated fresh ginger
2 scallions — thinly sliced
2 garlic cloves — minced
MIX together the stock, soy sauce,
oyster sauce, Chinese rice wine, and sesame oil in a small bowl. MIX
the cornstarch to a paste with 2 tablespoons water in another small
bowl. HEAT a wok or large frying pan over a high heat, add 1
tablespoon of the oil and stir-fry the chicken for 4 minutes. REMOVE
the chicken from the wok and set aside on a plate. HEAT the
remaining oil in the wok and stir-fry the red pepper and green beans
for 4 minutes. ADD the corn, ginger, scallions and garlic and
stir-fry for 1 minute. RETURN the cooked chicken to the wok then,
stirring continuously, add the sauce mixture and cornstarch paste.
COOK for 30 seconds to heat through, then serve with rice or
noodles.
© MediterrAsian.com