Nothing satiates the usual Malaysian cravings the way stir fried chicken can 😀 Whip this up to enjoy with a bowl of rice, for a meal that tastes like home, anytime and anywhere you are!
|150g Boneless, skinless Chicken breasts (cut into 1in)|
|2 tbsp Soy Sauce|
|4 tbsp White Grape Juice|
|1/4 tsp Cayenne Pepper|
|2 tbsp Cooking oil|
|2 cloves Garlic|
|1 tsp Ground Coriander|
|1 tbsp White Vinegar|
|1/2 Chinese Cabbage|
|3/4 cup Water Chestnuts (canned)|
|2 tsp Tomato Paste|
|1/4 tsp Red-Pepper flakes|
|3 tbsp Water|
|3 tbsp Spring Onions|
|1/4 tsp Salt|
- Combine the cut chicken breast with 1 tbsp soy sauce, 2 tbsp white grape juice, and cayenne pepper in a bowl. Marinate for 10 minutes.
- In a wok, heat 1 tbsp of cooking oil over high heat. Add the chicken and stir until almost cooked, for about 2 minutes.
- Add the remaining 1 tbsp oil to the wok. Add the onion, garlic, & ground coriander. Stir well, until the onions are golden brown, about 4 minutes. Add the remaining 2 tbsp of white grape juice and white vinegar. Cook for another 1 min.
- Add the cut Chinese cabbage, water chestnuts, 1tsp of soy sauce, tomato paste, chili flakes, and water then cook, stirring, for 3 minutes. Finally add the salt (adjust to your preference).