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Ingredients 17 items

  • For the sauce:
  • 1 cup Water
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 2 teaspoons Light soy sauce
  • 1 tablespoon Thai sweet chili sauce
  • 1 tablespoon Oyster sauce
  • 2 teaspoons corn flour
  • Chicken and vegetables:
  • 2 tablespoons Vegetable oil
  • 500 g boneless and skinned chicken breasts
  • 1.5 cups Mushrooms
  • 2 teaspoons fresh ginger
  • 2 cloves Garlic
  • 1 medium Carrot
  • 1 medium Red bell pepper
  • 150 g Broccoli
  • 1 cup Spring onions

How to prepare

  1. Combine water, MAGGI Less Salt Chicken Stock cubes, soy sauce, chili sauce, oyster sauce and corn flour in small bowl. Stir well to form the sauce and set aside.
  2. Heat vegetable oil in a frying pan or wok, add chicken slices, mushroom slices, ginger and garlic and stir-fry the ingredients over medium heat for 4-5 minutes or until the chicken sticks change their color.
  3. Add carrot slices, bell pepper slices and broccoli florets. Continue stirring for 3-4 minutes or until the vegetables are tender crisp.
  4. Pour the sauce over the chicken and vegetables and cook with constant stirring for 2 minutes or until the sauce thickens. Stir in the spring onions then remove from heat.
  5. Serve with cooked rice or noodles.

Nutritional informations

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