Asian & Oriental Recipes ~ Chicken
Stir Fried Chicken with Hot Bean Sauce
Serving: 2 people.
250g chicken fillet, sliced
20g sugar snap peas
20g baby corn, sliced
5g ginger, minced
5g garlic, minced
5g spring onion, chopped
2 tbsp Yeos Hot Bean Sauce
1 tsp Yeo’s Pure Sesame Oil
2 tsp Yeo’s Light Soy Sauce
1 tbsp corn flour
Marinate the chicken with Yeo’s Light Soy Sauce and corn flour for 1 hour. Cook the sugar snap and baby corn in hot water for 2 minutes, drain and set aside.
Heat a wok over high heat until it is hot, add the oil, stir fry ginger, garlic and spring onion until fragrant. Add chicken, sugar snap and baby corn.
Add all the remaining seasonings and stir frying until chicken is cooked, serve hot.
Recipe reproduced with kind permission of Yeo's.