- 250 grams chicken breast, cut into 2-inch strips
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp liquid seasoning
- salt and pepper to taste
- 2 tbsp cooking oil
- 3 cloves garlic, minced
- 1 tbsp ginger, peeled and cut into strips
- 2 pieces medium-sized potatoes, peeled and batonnet cut
- 1 piece medium-sized onion, chopped
- 1 piece medium-sized bell pepper, julienned
- 2 pieces medium-sized carrot, peeled and batonnet cut
- 250 grams green beans (aka Baguio beans), batonnet cut
For the sauce:
- 1 tspn cornstarch
- 1 cup water
- 1 tbsp soy sauce
- 1 tspn sugar
- 2 tbps oyster sauce
- salt and pepper to taste
- Combine the first five ingredients in a small bowl. Mix thoroughly.
- Heat oil on a wok or a large skillet over high heat. Fry potatoes until cooked. Set aside. Note: A batonnet cut is like french fries cut, but only about 1 1/2 inches in length.
- Add more oil on the same skillet over high heat. Add garlic, ginger, and the marinated chicken meat. Stir-fry chicken for about 2-3 minutes or until cooked. This is quick cooking. Stir the chicken (or toss it, if you know how to) constantly to avoid burning. Set aside.
- On the same skillet over high heat, sauté onion. Stir-fry carrots, bell pepper, and green beans and cook for 5 minutes while stirring (and tossing) constantly. Add the potatoes and chicken. Add some salt and pepper.
- To make the sauce: in a small bowl, mix cornstarch, water, soy sauce, sugar, oyster sauce, and salt and pepper. Reduce the heat to medium. Pour the cornstarch mixture to the vegetables and cook for about 1 more minute.
- Serve with rice.
Source: Luto Ni Lola
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