Friday, 24 February 2012

Oriental Stir Fried Chicken

Originally, I was aiming for Kung Pao Chicken. Hee hee But I didn't have sesame oil and bell peppers. I still followed around the same marinade though - rice wine, distilled vinegar, sugar, light soy sauce and cornstarch. Instead of bell peppers, I used celery. The husband is my judge, and he said it was great. :D

  • 300 grams chicken breast, diced
  • 4 cloves garlic, minced
  • 1/4 onion, sliced
  • 2 tbsp vegetable oil
  • 1 tsp cornstarch
  • 2 tbsp light soy sauce
  • 2 tbsp rice wine
  • 1 tbsp distilled vinegar
  • 6 pcs dried chilies, chopped
  • 150 grams celery, cut into small pieces
  • 100 grams cashew nuts, chopped and roasted
Rice wine, distilled white vinegar, garlic and dried chilies
  1. In a bowl, combine sugar, cornstarch, soy sauce, rice wine and vinegar. Mix well and add the chicken breast. Let it stand for about half an hour.
  2. Using a pan, heat the oil. Saute onion and garlic. Add chili peppers and celery. Mix in chicken together with it's marinade. Cook thoroughly for about 10-12 minutes.
  3. Remove from heat and pour a serving on a cup of rice. Top with roasted cashew nuts.

Dinner's ready!


  1. Yummy ! Very simple and flavorful dish !

  2. This sounds like a very nice dish! Have to try this.

    I've taken a look around your blog and love the things you share on here!