A simple and wholesome chicken recipe for that special weekend dinner.
Add in blanched carrots and broccoli to make this an even more well-balanced and nutritious meal.
|4 tablespoon s||cooking oil|
|500 g||chicken breast, skinless and boneless, thinly sliced|
|1||yellow onion, thinly sliced|
|5 cm||young ginger, thinly sliced|
|4 cloves||garlic, thinly sliced|
|1 cup||button mushrooms, thinly sliced|
|1 packet||MAGGI® Hari-Hari Favourites Black Pepper Mix|
|2||red chillies, thinly sliced|
|100 g||spring onions, cut into 5 cm lengths|
Preheat a large, stainless-steel pan over medium-high heat. Once the pan has reached the right temperature, add in the cooking oil.
Add in the onion, ginger, garlic and button mushrooms. Sauté until the onion turns tender.
Then, add the chicken to the pan and cook, stirring constantly, until it loses its pink colour throughout.
When the chicken turns tender, stir in the MAGGI® Hari-Hari Favourites Black Pepper Mix and a cup of water. Cook down the sauce until it's thickened.
Lastly, add in the red chillies and spring onions.
This peppery chicken dish goes particularly well with a hot place of rice along with sautéed French beans or grilled asparagus.