Stir-Fried Chicken with Imperial Stir-Fry Sauce(Serves 2 to 3)
300g chicken meat, sliced
50g canned button mushrooms, sliced
5 Chinese mushrooms, soaked and squeezed dry
1 stalk spring onion, sliced
1 red chili, sliced
2 tbsp Pat Chun Gourmet Light Soy Sauce
1 tsp Pat Chun Chinese rice wine
1 tsp corn starch
½ tsp Pat Chun Gourmet Dark Soy Sauce
½ tsp sugar
3 tbsp Pat Chun Imperial Stir-Fry Sauce
2 tbsp water
1. Marinate chicken.
2. Sauté red chili in 2 tbsp of oil. Add chicken and stir-fry until cooked through.
3. Add mushrooms and Sauce. Heat through.
4. Stir in spring onion. Serve.