Stir Fry Veggies and Chicken
Calories:
Ingredients
- 1 pc sliced cabbage
- 3 pcs chicken thighs, cut into small portions
- 1 pc small whole garlic, minced
- 1 pc onion, chopped
- 3 tbsp cooking oil
- 1 pc small sayote / choko
- 1 pc small carrot
- 1 pc medium patola / ridge gourd
Seasoning
- 3 tbsp oyster sauce
- 1 tsp sugar
- 1/2 cup water
- 1 pinch salt and pepper to taste
Instructions
- In a wok, heat oil. Saute garlic and onion until fragrant. Then, add cut chicken, and stir-fry until golden brown.
- Add seasoning and simmer for a minute. Follow by the carrots and sayote. Cover it and let it simmer until haft- way cooked. Add cabbage and patola. Mix together until the sauce collaborated and coated well. Add a pinch of salt and pepper to taste.
Notes
- Do not overcook vegetables.
- Soak cabbage in salt water. Rinse properly and drain.
- You can add the chicken powder as your like.
- You can also add a drop of sesame oil.
- Best serve while still hot.
- You can add quail eggs.
- If you have mushroom, potato, upo, Chinese cabbage or any veggies in your fridge, you may add them as well.
- Dilute cornstarch with water and add to the dish to have a pectinate texture base.