“Quick and tastefully light meal with crunchy vegetables and chicken. You may even try this dish with beef instead of chicken. Serve with fried rice or plain steamed jasmine rice.”

Ingredients Nutrition


  1. Slice the chicken into thin bite-size strips.
  2. In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
  3. Leave to marinate for atleast 30 minutes.
  4. Heat a wok over high heat, and when hot, add the oil.
  5. Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
  6. Add the vegetables and chillies to the wok, and fry briskly for a minute.
  7. Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
  8. Mix cornflour in hot water till dissolved and pour into the wok.
  9. Stir until the sauce is thickened, season to taste, and serve straight away.

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