Stir-fried chicken with babycorn is another easy stir-fried dish. I’m a big fan of mushrooms I mostly think of mushrooms than other vegetables when I want to cook stir frying dishes but sometimes I also have to change to other vegetables like cauliflower, cabbage, babycorn, union, kale, long beans etc. If you want to have a bit spicy you can add few crushed chilies.
Ingredients:
500 grams slice chicken fillets
400 grams babycorn (fresh or canned)
150 grams carrots
3 stalks spring onion
1 tablespoon chopped garlic
1 tablespoon fish sauce
1 tablespoons oyster sauce
1 teaspoon soy sauce
1 tablespoon sugar
2 tablespoons vegetable oil
Preparation:
1. Wash all vegetables and chicken.
2. Slice the chicken into bite size pieces.
3. Slice the carrots and cut spring onion about 1” length.
4. Cut the babycorn into halves on the lengthwise and cut across.
Cooking Instructions:
1. Heat oil in a wok over medium heat and fry garlic until golden brown.
2. Add slice chicken and stir-fry until tender.
3. Mix in babycorn and carrot continue to stir-fry and simmer for 2 minutes.
4. Season with fish sauce, oyster sauce, soy sauce and sugar. If it’s too dry add stock or water.
5. Add spring onions and stir-fry it for 1 minute.
6. Transfer it to the serving plate, serve with rice.
