Monday, November 7, 2011



1 kilo skinless chicken breast, cut lengthwise
1 tbsp sugar
5 Tbsp oyster sauce or light soy sauce
2 Tbspcooking oil or melted butter
5 cloves garlic,minced
1 onion,chopped
1 c button mushroom,cut into halves
1 cup carrot ,flowerette
1 red bell pepper,strips
2 stalk celery,sliced or chopped
1 Tbsp patis
1/4 tsp pepper
1 1/2 c chicken broth or water
1 cup thick cream
1 Tbsp cornstarch diluted with 1/2 c water

Marinate chicken in oyster sauce,or light soy sauce and sugar.
Cover and put inside the fridge for 30 minutes.
In a wok saute garlic and onion in oil.
Add marinated chicken,stir fry until chicken changes color.
Season with patis and pepper.,add chicken broth.
Let simmer for about 10 minutes or until chicken is cooked.
Put carrots,mushrooms,celery and bell pepper,cook about  3-5 minutes.
Then add thick cream and cornstarch mixture,stir cook for 3 minutes.
Check seasoning.
Serve hot.

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