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Chicken & Cucumber in Oyster Sauce w/ Egg Fried Rice

Thu, 30 July 2020

Chicken & Cucumber in Oyster Sauce w/ Egg Fried Rice

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

 

 

 

 

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