Ingredients
- Shredded chicken breast, cut into small cubes500 grams
- Large onion, sliced1 piece
- Crushed garlic cloves2 cloves
- Grated ginger1 tablespoon
- Bell pepper, sliced1 piece
- Carrot, sliced into thin rounds1 piece
- Canned corn kernels0.5 cup
- Dried black mushrooms0.3 cup
Vegetable Oil3 tablespoons
Cashew0.3 cup
Butter2 tablespoons- Cornstarch, dissolved in 0.5 cup of water1 tablespoon
Soy Sauce2 tablespoons
Oyster Sauce2 tablespoons- Chicken broth cube, Maggi0.5 cube
- Salt and mixed spices to taste0
Steps
- 1
Soak the dried black mushrooms in boiling water for five minutes. Remove the tough stems and cut into medium-sized pieces. Reserve 4 tablespoons of the soaking water.
5 minRequired Tools:🍳Bowl - 2
In a pot, heat 2 tablespoons of oil and sauté the onion. Add the garlic and ginger and stir for two minutes, then add the chicken with a pinch of salt.
5 minRequired Tools:
Pot - 3
Meanwhile, heat 1 tablespoon of oil in another pot and add the carrot and bell pepper. Cover the pot and let them cook, stirring occasionally. Add the corn kernels after 10 minutes.
10 minRequired Tools:Pot - 4
Melt the butter in a frying pan and toast the cashew.
5 minRequired Tools:
Frying Pan - 5
When the chicken is cooked, add the broth cube, 4 tablespoons of the mushroom soaking water, the oyster and soy sauces, and the black mushrooms.
5 minRequired Tools:Pot - 6
Remove the pot with the bell pepper and carrot from the heat and add them to the chicken.
5 min - 7
Add the dissolved cornstarch and stir the ingredients well. Leave them on the heat until the sauce thickens.
5 min - 8
Pour the dish into a serving plate and garnish the top with toasted cashew.
5 min
Nutrition Facts
Vegetable Oilper 100gCashewper 100gButterper 100gSoy Sauceper 100gOyster Sauceper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.