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Ingredients
400g boneless and skinless chicken thighs, cut to one-inch pieces
250g white button mushrooms, sliced
50g spring onion, cut into 1cm pieces
1 tablespoon soy source
1 tablespoon rice wine
1 tablespoon cornflour
3 tablespoon oil
salt
Instructions
Mix the chicken with soy source, rice wine, and cornflour. Heat a non-stick frypan on high heat. Add 1 tablespoon oil, chicken pieces and spread out evenly. Stir fry 3 minutes or until browned. Remove chicken from the pan and set aside.
Add 2 tablespoon oil, the white part of spring onion, a pinch of salt, and mushroom to the frypan and stir fry until mushrooms are softened.
Add the chicken back in, stir fry for 3-4 minutes. Turn off the light, stir in the remaining spring onion and serve.
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