Topic: Chicken
Chicken with mung bean sprouts is very common is Philippines but this recipe was cooked in a Thai way. Sprouts is very quick to be cooked, taste better if not overcooked. It could be done in just 10 seconds to retain the crispiness. This recipe is a combination of sweet, sour and salty, can be serve either main or side dish. There were some sprouts left in the fridge since I did not used it all in the Pad Thai that I cooked the other night, I was afraid it might be spoiled soon so I decided to cook it with chicken and some vegetables.
Ingredients:
500 g chicken, sliced into serving portion
250 g mung bean sprouts
1 medium carrot, julliened
1/4 head of cabbage, sliced
1 bell pepper, sliced into strips
2 tbsp. fish sauce
2 tbsp. oyster sauce
2 cloves garlic, minced
1 onion, sliced
1 tsp. sugar
1 egg
3 tbsp. cooking oil
Marinade:
2 tbsp. soy sauce
3 tbsp. lime juice
1/2 tsp. salt
Directions:
1. Marinate chicken for 30 minutes. Drain and reserve marinade.
2. Heat oil in a wok or pan, fry the chicken until brown, add garlic and onions, stir. Pour in the marinade, simmer until all the liquids are absorbed by the chicken.
3. Push the chicken to the other side of the pan, put the sprouts to the vacant side and add 1 tbsp. from the fish sauce on it, stir fry for 10-15 seconds,do not overcook, take it out of the pan and set aside.
4. Return the chicken to the center of the pan or wok and add the carrots, cabbage and bell pepper. Stir in the oyster sauce, 1 tbsp. fish sauce and sugar. Cook until the vegetbales are done.
5. Make a space at the side of the pan and break the egg on it, cook until the egg hardens then mix it altogether with the chicken and vegetables.
6. Turn of the heat. Add the sprouts, stir quickly and gently, be careful not to break it. Serve.