- 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
Ginger Chicken with Vegetables
INGREDIENTS
Ginger Chicken with Vegetables with
Ginger Chicken with Vegetables with 
- 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
NUTRITIONAL INFORMATION
Ginger Chicken with Vegetables with
Ginger Chicken with Vegetables with
- Energy 339 (Kcal)
- Protein 30 (g)
- Carbohydrate 15 (g)
- Total Fat 18 (g)
HOW TO PREPARE
Ginger Chicken with Vegetables with
Ginger Chicken with Vegetables with
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 boil and stir then simmer for 2 minutes.
5
Stir in the spring onions and serve with cooked noodle or white rice.
REVIEWS
Ginger Chicken with Vegetables with
