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Number of pax: 4 pax   Cooking duration: 30 minutes

Good to Know

Old ginger adds a more distinct aroma to your dish.


2 tablespoons cooking oil
500 g chicken breast, thinly sliced
1 red onion, thinly sliced
5 cm young ginger, thinly sliced
4 cloves garlic, thinly sliced
4 tablespoons MAGGI® Oyster Sauce
1 teaspoon dark soy sauce
½ teaspoon ground white pepper
2 fresh red chillies, thinly sliced
100 g spring onions, cut into 5 cm pieces


  1. Remember to remove chicken from the freezer and allow it to defrost. When the chicken is defrosted, slice the chicken, red onion, ginger and garlic thinly before setting them aside.
  2. Set a large wok over high heat, add in 2 tablespoons of oil and wait until it is hot; you'll know it’s hot when the surface glistens and shimmers.
  3. Next, sauté the red onion, ginger and garlic in the wok for a minute or until fragrant.
  4. Toss the chicken in and stir fry until it turns tender crisp.
  5. Add the MAGGI® Oyster Sauce, dark soy sauce and ground white pepper.
  6. Cook until the liquid has reduced to a sticky glaze or until everything is nicely coated and cooked thoroughly. Stir in the red chillies and spring onions and remove from heat.
  7. Serve over a steaming plate of rice and enjoy!

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