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Ingredients 14 items

  • 500 g chicken breasts cut to slices
  • 1 tablespoon vinegar
  • 2 tablespoons grated ginger
  • ¼ cup coriander leaves or 15 g, chopped
  • 2 tablespoons vegetable oil
  • 1 cup fresh baby corn
  • 1 medium red bell pepper cut in slices
  • 1 cup fresh green peas
  • 2 small spring onions cut as slices
  • For the sauce:
  • 2½ teaspoons corn flour dissolved in 1½ cup or 375 ml of water
  • 1 cube MAGGI Chicken Stock
  • 1 tablespoon oyster sauce
  • 2 tablespoons soy sauce

How to prepare

  1. Combine chicken, vinegar, ginger and chopped coriander in a bowl. Cover and marinate in fridge for 1 hour.
  2. Heat oil in a large nonstick pan or wok, add and cook chicken stirring over high heat for 3-4 minutes or until chicken is cooked.
  3. Add baby corn, bell pepper and green peas and stir for 2 minutes.
  4. Combine the sauce ingredients in a small bowl then add to the pan, bring to a boil and stir then simmer for 2 minutes.
  5. Stir in the spring onions and serve with cooked noodle or white rice.

Nutritional informations

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