Chicken & Cucumber in Oyster Sauce w/ Egg Fried Rice

Thu, 30 July 2020

Ingredients

4 skinless and boneless chicken breasts, cut into thin 2 com strips

1 tsp chanchan spicebag seasoning

3tbsp Donegal rapeseed oil

2 large garlic cloves, crushed

5cm piece fresh root ginger, peeled and finely grated

Juice of 2 limes

4 peppers (2 red and 2 yellow), deseeded and sliced

1 large cucumber, halved lengthways, deseeded and sliced on the diagonal

3 tbsp chicken stock

4 tbsp oyster sauce

½ small pack fresh coriander, roughly chopped

Method

Put the five-spice, stock, garlic, ginger and lime juice in a large bowl and mix well. Add the chicken and stir to coat, then set aside for 15 minutes to marinate.

place your wok over a high heat when it starts smoking a little you know your wok is ready. put oil in a large non-stick wok or frying pan. Add garlic and the peppers and stir-fry for 3-4 minutes or until the peppers are beginning to char.

Add the chicken mixture, cucumber and cook for 4 minutes or until the chicken is cooked and the cucumber is cooked but still has a crunch.

Stir in the oyster sauce and stock, cook for 1 minute

garnish with chopped coriander, Serve hot with egg fried rice