Stir-Fried Chicken with Chayote & Carrot

Ingredients:

350g skinless & boneless chicken breast (sliced)

375g chayote (peeled, seeded and sliced)

120g carrot (sliced)

1 tbsp chopped garlic

1 tbsp chopped young ginger

4 tbsp cooking oil (divided)

Marinade:

1 tbsp Chinese cooking wine

1 tbsp corn starch

¼ tsp ground white pepper

¼ tsp salt

Seasonings:

1 tbsp Chinese cooking wine

1 tbsp vegetarian oyster sauce

1 tbsp light soy sauce

1 tsp caster sugar

¼ tsp ground white pepper

1 tbsp extra virgin sesame oil

Preparation Instructions:

  1. Marinate the chicken slices with Chinese cooking wine, corn starch, salt and ground white pepper.
  2. Heat up a non-stick skillet with 2 tbsp of cooking oil. Saute the marinated chicken slices until cooked. Remove and set aside.
  3. Add 2 tbsp of cooking oil in the skillet. Saute the chopped garlic and young ginger until fragrant.
  4. Add in chayote and carrot, saute until tender crisp.
  5. Add in chicken slices and seasonings. Stir to combine.
  6. Dish out and serve.

 

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