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Pan-fried Triple Onion Chicken in Supreme Soy Sauce

Pan-fried Triple Onion Chicken in Supreme Soy Sauce

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    20 mins

  • Cooking

    15 mins

Meat Dinner Mother's Day Chicken Vegetable Dinner Lunch Less Than 60 mins

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

1300551397_Supreme Authentic First Draw Soy Sauce 500ml_High

Soy Sauce

Supreme Authentic First Draw Soy Sauce
Shaoxing Huadiao Wine

Wine

Shaoxing Huadiao Wine

How to make it

  1. Marinade the chicken for 10 minutes.
  2. Heat the oil in a pan over medium heat, and pan-fry the chicken until medium well then set aside.
  3. 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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