- For the sauce:
- 3 cups or 750 ml water
- 2 tablespoons oyster sauce
- 2 cubes MAGGI Chicken Stock
- 3 tablespoons corn flour
- 2 teaspoons sugar
- 1 pinch 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
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