Stir Fried Chicken
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!
Prep Time
Cook Time
Total Time
Type
Quick & Easy
Difficulty
Novice
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Ingredients
| 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 | |
| 1 Onion | |
| 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 |
Instructions
- 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).
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