Ingredients
1 teaspoon cooking oil For the Sauce 2 tablespoon MAGGI® Oyster Sauce 4 tablespoon water ½ teaspoon thick soy sauce 1 ½ tablespoon brown sugar 1 tablespoon vinegar 1 teaspoon ginger juice 250 g chicken breast 250 g chicken thigh, skinless and boneless For Serving 200 g bok choy, blanched 200 g broccoli, blanched 100 g carrot, blanched
| 1 teaspoon | cooking oil |
| For the Sauce | |
| 2 tablespoon | MAGGI® Oyster Sauce |
| 4 tablespoon | water |
| ½ teaspoon | thick soy sauce |
| 1 ½ tablespoon | brown sugar |
| 1 tablespoon | vinegar |
| 1 teaspoon | ginger juice |
| 250 g | chicken breast |
| 250 g | chicken thigh, skinless and boneless |
| For Serving | |
| 200 g | bok choy, blanched |
| 200 g | broccoli, blanched |
| 100 g | carrot, blanched |
Preparation
1. In a small bowl, whisk together MAGGI® Oyster Sauce, water, thick soy sauce, brown sugar, vinegar and ginger juice for the sauce. Set it aside.
2. Heat the oil in a frying pan. Brown the chicken on both sides over medium heat. Don’t set the heat too high otherwise the chicken will not cook through before burning.
3. When the chicken is done, set it aside.
4. In the same pan, pour the sauce that was whisked together earlier on. Simmer the sauce until it slightly thickens.
5. Finally, add in the chicken and let it cook for 2 minutes.
6. Plate the chicken, pour over the sauce and serve with blanched vegetables. Enjoy!
1. In a small bowl, whisk together MAGGI® Oyster Sauce, water, thick soy sauce, brown sugar, vinegar and ginger juice for the sauce. Set it aside.
2. Heat the oil in a frying pan. Brown the chicken on both sides over medium heat. Don’t set the heat too high otherwise the chicken will not cook through before burning.
3. When the chicken is done, set it aside.
4. In the same pan, pour the sauce that was whisked together earlier on. Simmer the sauce until it slightly thickens.
5. Finally, add in the chicken and let it cook for 2 minutes.
6. Plate the chicken, pour over the sauce and serve with blanched vegetables. Enjoy!
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