This is a delicious and very easy stir fry to make. Chicken is pan-seared, then simmered with enoki mushrooms, rice vermicelli and capsicums.
1/2 tablespoon sugar
1 teaspoon salt
1/2 tablespoon light soy sauce
1 tablespoon cornflour, mixed with 1 tablespoon water
450g skinless chicken breast fillets, cut into chunks
2 tablespoon oil, divided
1 medium onion, sliced
1/2 teaspoon salt
80g rice vermicelli, soaked, cut in half
1 red capsicum, sliced
1 yellow capsicum, sliced
200g enoki mushrooms, root cut off
75ml Lee Kum Kee's chicken marinade
1 cup (250ml) water
Preparation:15min › Cook:10min › Extra time:15min marinating › Ready in:40min
Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the chicken, let marinate for 15 minutes.
Heat a large frying pan with 1 tablespoon oil over high heat. Stir fry the chicken until evenly brown on both sides, 3-4 minutes. Set aside.
Heat the same frying pan with 1 tablespoon oil over high heat. Stir fry the onion and salt until soft, 3-4 minutes. Add the capsicums and stir to mix. Set aside.
Place the vermicelli in the same pan, add onions, capsicums, mushrooms and chicken. Pour over the chicken marinade and water and heat through over high heat, about 2-3 minutes. Adjust the seasoning accordingly and serve hot.
Lee Kum Kee's chicken marinade can be purchased in Chinese/Oriental speciality stores.