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3 boneless, skinless chicken breasts
225g stringless bean
1 green / red chili
2 teaspoons (bull head) barbecue sauce
1 teaspoon (maggi) liquid seasoning
1 teaspoon (lee kum kee) dark soy sauce
1 teaspoon soy sauce
1 teaspoon corn flour
A pinch of black pepper
Steamed hot rice
1) Add a pinch of salt over the chicken breasts, clean and wash thoroughly. Marinate with 1 tsp soy sauce, black pepper and 1 tsp corn flour. Combine well and Set aside.
2) Heat a wok, Add the vegetable oil, ginger and chicken steaks with 2 teaspoons bull head barbecue sauces and stir fry for 3 minutes on both sides or until golden brown. (being careful to not burn the oil).
3) Add a green, red chili and stringless bean fry until translucent.
4) Add 2 tsp light soy sauce, 1 tsp dark soy sauce and 1 tsp maggi liquid seasoning, Stirring continuously until fragrant. Remove from heat and Spoon into dishes and serve with hot rice.
Less than 30 mins
Recipe Source: JosephineRecipes.Co.Uk