About the Recipe
Ingredients
Julienne Cut Chicken Breast (15mm), 150g per serving x 6 = 900 g
1 tablespoon olive oil
1 red bell pepper sliced
1 yellow bell pepper sliced
1 cup sugar snap peas
1 cup carrots sliced
1 cup mushrooms sliced
2 cups cauliflower
1 can baby corn
1 can water chestnuts
Garnish (Optional)
Chopped Spring Onion
 Sesame seeds
Portuguese Bread Roll-Buttered
Preparation
Preparation Method:
Butter a frying pan on medium heat. Add the chicken and let it brown for about 4 minutes on each side before adding the, Filipino Honey Soy Stir-FryTM Simmer-in-Sauce®, enough to cover it. Bring to a boil and then simmer in the sauce for another 2 minutes. Put the steak into a soup bowl and serve with a buttered Portuguese bread roll.
MARINADE OVER-NIGHT OR FOR AT LEAST 2 HOURS. SEPARATE THE MEAT AND BROWN IN A PAN WITH A LITTLE OIL OR BUTTER. ADD STEAMED VEGETABLES AND NOODLES AND MIX WELL. ADD THE USED SAUCE INTO THE PAN AND BRING TO BOIL. COVER AND SIMMER AT LOW HEAT FOR 5 MINUTES.
Great Tip:
Marinade the steak for at least 2 hours in good red wine before preparing.
Chicken or Ostrich fillet can be used as an alternative.
Instructions:
In a wok or large skillet add 1 Tablespoon olive oil over medium heat. Add bell pepper, peas, carrots, mushrooms, cauliflower, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
Pour Filipino Honey Soy Stir-Fry over veggies and cook until the sauce begins to boil. Garnish with chopped green onions and sesame seeds if desired.