Stir-Fried Chicken Thigh and Spring Onion with Oyster Sauce
What You Will Need
Ingredients
- 450 g Skinless & boneless chicken thigh (chopped into pieces)
- 30 g Spring onion (sliced into 3 cm lengths)
- 2 tbsp. Oil
- 80 ml Water
- 100 g Brown onion (sliced)
- 100 g Red capsicum (sliced)
- 100 g 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.
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