Oriental Chicken Wok
A quick recipe perfect for those busy days.
Ingredients
-
400 g chicken strips
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150 g mushrooms
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150 g soya sprouts
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1 carrot
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1/2 leek
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1/2 red pepper
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1/2 green pepper
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2 tbsp oyster sauce
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Salt
Preparation Method
- Peel the carrot, wash it and cut into thin strips. Clean the leeks, remove the seeds and white skin from the peppers, wash them and also cut into thin strips. Clean and wash the mushrooms and cut them into quarters.
- Heat the wok with the wok oil over high heat, add the chicken strips and sauté until golden brown.
- Season with a little salt, remove the chicken, put it on a plate and set aside.
- Keep the wok on the heat with the fat, add the carrot, leek and pepper strips, add the soya sprouts and sauté for 7 to 8 minutes, stirring regularly so they don’t burn.
- Then add the mushrooms, stir, sauté for 1 minute more, add the chicken and toasted almonds, mix, season with soy sauce and oyster sauce, stir, remove from the heat and serve.
- You can sprinkle with chopped chives and accompany with white rice or Chinese noodles.
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