I was going to call this chicken with oyster sauce ala VG but as the oyster sauce wasn’t the only sauce I used in this dish, I decide to give it a more exotic name. The secret to a stir fry is that you can practically put in whatever you want (within reason of course). So this is what I added to mine.
Ingredients – serves 5 to 6
750 g chicken breast or thighs – thinly sliced
Large handful of snow peas
Large handful of cashew nuts
1 tin of champignon mushrooms
1 large onion – thickly sliced
1 large coriander plant – chopped into 3 to 4 cm lengths
4 to 5 bird’s eye chillies – sliced lengthways
4 to 5 cloves garlic – minced
2 to 3 tbsp light soy sauce
1 tbsp dark soy sauce
3 to 4 tbsp oyster sauce
1 tsp Maggi seasoning sauce – available in most oriental grocery shops
2 to 3 tbsp peanut or veg oil
A few drops of sesame oil
Heat oil in a wok until hot. Add in garlic and chillies and fry for 30 secs or until aromatic. Add in the chicken and fry until the chicken is nearly done.
Add in the sauces and mix well. Next put in the mushrooms, followed by the snow peas. Mix well. Add in the onions, followed by the cashews. Stir, turn off the heat, and add in the coriander and sesame oil. Mix well and serve hot with rice and a side dish of vegetables.