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
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• 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
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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