Chicken & Cucumber in Oyster Sauce w/ Egg Fried Rice
Thu, 30 July 2020
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
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