• For the sauce:

• 3 cups water or 750 ml
• 2 tablespoons oyster sauce
• 2 cubes MAGGI® Chicken Bouillon
• 3 tablespoons corn flour
• 2 teaspoons sugar
• Pinch of white ground pepper

• For the stir-fry:

• 2 tablespoons vegetable oil
• 1 teaspoon garlic, crushed
• 1 tablespoon fresh ginger, chopped
• 750 g skinned chicken breasts, cut into medium cubes
• 2 cups mushrooms or 200 g, cut into halves
• 1 cup brown mushrooms or 100 g, cut into halves
• 2 medium onions or 250 g, cut into medium cubes

Preparation

Combine all sauce ingredients in a saucepan. Bring to boil with constant stirring until the sauce thickens. Set aside.

Heat oil in a large frying pan or a wok; sauté garlic and ginger until fragrant then add the chicken and stir until chicken is changed in color.

Add mushrooms and onion; Stir for 2 minutes.

Fold the boiling sauce on top of the chicken mixture and bring to boil for 1 minute.