STIR FRY CHICKEN BREAST WITH MIXED VEGETABLES AND FERMENTED BEAN CURD SAUCE

PORTIONS: 3

INGREDIENTS

8 oz. thin sliced chicken breast strips

1 tbsp. vegetable oil

1 tsp. minced ginger

1 minced garlic clove

1 diced small onion

1 cup mushrooms cut in ¼ pieces

1 cup sliced bamboo shoots

1 Japanese eggplant sliced in round shapes

½ cup diced red peppers

1 cup pea pods

SAUCE

1½ cups chicken broth

1 cube fermented chili bean curd

2 tbsp. soy sauce

1 tbsp. oyster sauce

¼ tsp. ground cayenne pepper

1 tbsp. cornstarch

METHOD

Weight, measure and cut the ingredients for the recipe.

SAUCE

Dissolve the bean curd and cornstarch in the chicken broth and mix well with the soy sauce, oyster sauce and cayenne pepper.

STIR FRY CHICKEN AND VEGETABLES

Heat up a wok or frying pan with the vegetable oil. Stir fry minced ginger, garlic and onions together. Add and stir fry the chicken breast strips. Add sauce and let it thick.

In a separate Wok heat up 2 tbsp. vegetable oil and stir fry mushrooms, bamboo shoots and red peppers together. Add and cook pea pods for 1 minute.

Mix the vegetables with chicken and serve. Serve with rice.