Chicken Breast with Asian Vegetables and Oyster Sauce
Ingredients
- Ingredients
- 2 Chicken breasts (a total of about 500 g)
- 2 Tbsps light soy sauce
- freshly ground peppers
- 2 carrots
- 1 Red Bell pepper
- 200 grams Snow peas
- 200 grams Baby corn cob
- 2 scallions
- 500 milliliters vegetable oil (for frying)
- 100 grams Pastry flour
- 2 Tbsps Fish sauce
- 2 Tbsps Oyster sauce
- 1 Tbsp sugar
- 4 Tbsps Rice wine
Preparation steps
Preheat the oven to 80°C (approximately 150°F).
Cut meat cut into 2 cm (approximately 1 inch) cubes. Mix meat in a bowl with soy sauce and pepper and let rest for about 30 minutes. Peel carrot and cut into sticks. Rinse bell pepper, cut in half, remove seeds and ribs and cut into thin strips. Rinse snow peas. Drain baby corn and cut in half lengthwise. Rinse scallions, trim and cut diagonally into thin rings. Heat oil in the wok. Mix flour with 250 ml (approximately 8 ounces) water to form a viscous dough. Cover pieces of meat in flour mixture, in portions and fry in hot oil. Remove from the wok, drain and keep warm in the oven.
Drain oil down to a thin film, add carrots and bell pepper and fry for about 2 minutes in the wok while stirring. Add snow peas and corn and fry for about 1 minute while stirring. Add scallions, fish sauce, oyster sauce and sugar. Deglaze the wok with rice wine, stir and fry for about 2 minutes. Serve with chicken pieces on plates.
