Authentic Asian Sauces
Pan-fried Triple Onion Chicken in Supreme Soy Sauce
What You Will Need
Ingredients
- Chicken breasts or thighs 200g (chopped)
- Peking Onion 60g (sectioned)
- Spring onion 20g (sectioned)
- Shallot 20g (sliced)
- Red bell pepper ¼ piece (chopped)
Marinade
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 1 tsp.
- Corn starch ½ tsp.
Seasoning
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 2 tsp.
- Sugar ½ tsp.
- Lee Kum Kee Shaoxing Huadiao Wine1 tsp.
Made with
Lee Kum Kee products
How to make it
-
Marinade the chicken for 10 minutes.
-
Heat the oil in a pan over medium heat, and pan-fry the chicken until medium well then set aside.
-
Cook the Peking onion until browned in the same pan over medium heat, followed by shallots and spring onions. Add the chicken, bell pepper and seasonings and stir fry over high heat until the chicken is browned.
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