Sometimes you want to have good food but you barely have time to prepare them. This one I think is tasty and can be easily prepared.
Ingredients:
1/2 kg Chicken breast cut into strips
1 pc. Egg, beaten
1/4 tsp. Garlic Powder
1/8 tsp. Black Pepper Powder
1/4 tsp. Iodized Salt
1/2 tsp. Onion Powder
1 piece Bell Pepper, cut into large strips
1/2 cup Water
1 tsp. Garlic, minced
2 tbsp Onion, minced
1 1/2 tbsp. Safflower Oil
1/3 Cup Safflower Oil (for frying chicken fillets, adjust quantity to suit)
For Sauce:
1 tbsp. Cornstarch
1/2 cup Water
2 Tbsp. Oyster Sauce
1/2 tsp. Sesame Oil
1/8 tsp. Black Pepper Powder
Cooking Procedure:
In a suitably sized bowl beat the egg and add garlic powder, onion powder, black pepper and iodized salt. Toss in the chicken and coat well.
Heat a small portion of the cooking oil in a Teflon pan and fry each side of the chicken strips until golden brown (do not overcook chicken as it will become dry). Set aside in a colander lined with paper towels to absorb the excess oil.
In a suitable sauce pan, heat oil and saute minced garlic and onion until garlic turns brown and onion becomes translucent and slightly starts to caramelize. Add 1/2 cup water and boil. Add cooked chicken fillets and bell pepper. Simmer for additional 2 minutes. Add additional salt to taste.
Sauce:
In a small bowl, place cornstarch, add water and mix well to disperse cornstarch (there should be no lumps). Add Oyster sauce and sesame oil and mix well.
Assembly:
To the simmering chicken in the pan, increase the heat to have the liquid boiling and add the sauce. Mix well and continue cooking until starch is cooked. Serve immediately.
Ingredients:
1/2 kg Chicken breast cut into strips
1 pc. Egg, beaten
1/4 tsp. Garlic Powder
1/8 tsp. Black Pepper Powder
1/4 tsp. Iodized Salt
1/2 tsp. Onion Powder
1 piece Bell Pepper, cut into large strips
1/2 cup Water
1 tsp. Garlic, minced
2 tbsp Onion, minced
1 1/2 tbsp. Safflower Oil
1/3 Cup Safflower Oil (for frying chicken fillets, adjust quantity to suit)
For Sauce:
1 tbsp. Cornstarch
1/2 cup Water
2 Tbsp. Oyster Sauce
1/2 tsp. Sesame Oil
1/8 tsp. Black Pepper Powder
Cooking Procedure:
In a suitably sized bowl beat the egg and add garlic powder, onion powder, black pepper and iodized salt. Toss in the chicken and coat well.
Heat a small portion of the cooking oil in a Teflon pan and fry each side of the chicken strips until golden brown (do not overcook chicken as it will become dry). Set aside in a colander lined with paper towels to absorb the excess oil.
In a suitable sauce pan, heat oil and saute minced garlic and onion until garlic turns brown and onion becomes translucent and slightly starts to caramelize. Add 1/2 cup water and boil. Add cooked chicken fillets and bell pepper. Simmer for additional 2 minutes. Add additional salt to taste.
Sauce:
In a small bowl, place cornstarch, add water and mix well to disperse cornstarch (there should be no lumps). Add Oyster sauce and sesame oil and mix well.
Assembly:
To the simmering chicken in the pan, increase the heat to have the liquid boiling and add the sauce. Mix well and continue cooking until starch is cooked. Serve immediately.
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