Stir-Fried Chicken Thigh and Spring Onion with Oyster Sauce
What You Will Need
Ingredients
- 450g Skinless & boneless chicken thigh, chopped into pieces
- 30g Spring onion, sliced into 3 cm lengths
- 2 tbsp Oil
- 50ml Water
- 100g Brown onion, sliced
- 100g Red capsicum, sliced
- 100g Yellow capsicum, sliced
Marinade
- 3 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 tsp Corn starch
- 1 tsp Lee Kum Kee Pure Sesame Oil
Made with
Lee Kum Kee products
How to make it
Mix chicken with marinade ingredients.
Stir-fry spring onions in 2 tbsp oil until fragrant. Add chicken and stir-fry until lightly golden yellow. Pour in water, add onions and capsicums, cook until sauce thickens.
