دجاج مقلي مع الفطر وصلصة المحار على الطريقة الصينية

Chicken with Mushrooms and Oyster Sauce Stir-Fry

Name: Chicken with Mushrooms and Oyster Sauce Stir-Fry
Prep time: 5 s
Cook time: 15 s
Total time: 15 s
Yield: 5
Cuisine: Chinese - style
Ingredients: 1 gram For the sauce:; 3 cups Water; 2 tablespoons Sauce oyster ready-to-serve; 2 cubes Maggi® Chicken Stock; 3 tablespoons Corn flour; 2 teaspoons Sugar; 1/4 teaspoon White Pepper; 1 pound For the stir fry:; 2 tablespoons Vegetable oil; 1 teaspoon Garlic finely chopped; 1 tablespoon Ginger finely chopped; 750 grams Skinned chicken breast fillet cut into cubes; 2 cups Mushrooms chopped; 1 cup Brown mushrooms cut into halves; 2 Mediums Onions finely chopped

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Easy

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15 Min

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Ingredients

5 Servings

Hot Water

1 g

Hot Water

3 cups

Oyster Sauce

2 tbsp

Maggi® Chicken Bouillon

2 cubes

Corn flour

3 tbsp

Sugar

2 tsp

Ground Black Pepper

0.25 tsp

Hot Water

Vegetable oil

2 tbsp

Garlic, finely chopped

1 tsp

Ginger, finely chopped

1 tbsp

Chicken fillet, cut into 1cm cubes.

750 g

mushrooms, drained and sliced

2 cups

Brown mushrooms, cut into halves

1 cup

Onions, finely chopped

2 Mediums

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Nutritional Information

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Carbohydrates

15.9 g

Energy

341.93 kcal

Fats

9.01 g

Protein

50.93 g

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Combine all sauce ingredients in a saucepan. Bring to boil with constant stirring until the sauce thickens. Set aside.

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Heat oil in a large frying pan or a wok; sauté garlic and ginger until fragrant then add the chicken and stir until chicken is changed in color.

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Add mushrooms and onion. Stir for 2 mins.

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Fold the boiling sauce on top of the chicken mixture and bring to boil for 1 min.

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Chicken with Mushrooms and Oyster Sauce Stir-Fry

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Chicken with Mushrooms and Oyster Sauce Stir-Fry

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