Order Ingredients
Main Ingredients
- 200 grams – chicken breast or thigh, sliced
- 30 grams – green pepper, cubed
- 30 grams – red pepper, cubed
- 30 grams – onion, cubed
- 10 grams – ginger, sliced
- 10 grams – spring onion, chopped
- 10 grams – chilli, chopped
- 1 teaspoon – vegetable oil
Marinate the meat with:
- ¼ teaspoon – cornstarch
- 2 teaspoons – Pearl River Bridge Light Soy Sauce
*Marinate the chicken with light soy sauce and cornstarch for half an hour.
Seasonings
- 2 tablespoons – Yeo’s Hot Bean Sauce
- 2 teaspoons – Yeo’s Hot Chilli Sauce
- ¼ teaspoon – Salt
- ¼ teaspoon – Sugar (Optional)
Order Ingredients
Directions for Use
Step 1: Heat oil in a wok or frying pan over medium-high heat, add the Yeo’s Hot Bean Sauce and stir briefly until fragrant.
Step 2: Pour the chicken in. Stir-fry until the chicken is tender. Dish the chicken out and set aside.
Step 3: Use the same pan to stir-fry the vegetables with rest of the seasonings for 2 -3 minutes or until the vegetable is soften.
Step 4: Add the almost-cooked chicken in the pan. Stir-fry for another 2 minutes. (Add sugar to tone down the heat if that’s too spicy.)
Step 5: Serve hot with steamed rice. Enjoy!