1. Stir cornstarch into slightly beaten egg until well combined 2. Add chicken pieces, stir to coat 3. Heat oil in a wok over medium-high heat until just below smoking 4. Shallow-fry the coated chicken in several batches until golden brown, turning if necessary, then remove to drain on absorbent papers 5. Leave about 2 tsp hot oil in the wok, stir fry ginger and chilli for 30sec, until fragrant 6. Add onion slices, continue to saute another 1-2mins, until onions are soft 7. Add garlic and stir fry for another minute 8. Add the carrot matchsticks, continue to cook until they're semi-tender 9. Stir in chicken pieces and saute for 1 minute 10. Add in the sauce mixture, adding chicken stock/water when necessary, depending how much sauce you like 11. Finally, add the green pepper and shitake mushrooms and cook for another minute 12. If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch slurry (1 tsp cornstarch dissolved in 1 TB cold water) 13. Garnish with fresh cilantro and/or sliced green onions before serving with jasmine rice ---------------------------------------------------------------------------
Nutrition
Ingredients
