Fried Chicken with Ginger (Kai-Pad-Khing)

Serves

2

Ingredients

• 3 tablespoons cooking oil

• 2 cloves garlic, chopped finely

• 200g chicken breast, thinly sliced

• 50g shredded young ginger

• Half fresh chilli, sliced diagonally

• 40g mixture of fresh mushroom, onion and Trident Baby Cut Corn

• 2 tablespoons Trident Stir-Fry Oyster Sauce

• 1 tablespoon Trident Stir-Fry Fish Sauce

• 2 teaspoons sugar

• 40g spring onion, cut into 25mm lengths

• Rice, to serve

Instructions:

• Put oil into wok and fry garlic until golden brown. Add the chicken and stir-fry until cooked.

• Add the ginger and chilli and stir-fry for 1-2 minutes, then add the mushroom, onion, Trident Baby Cut Corn and a splash of water.

• Add Trident Stir-Fry Oyster Sauce, Trident Stir-Fry Fish Sauce and sugar and mix well. Stir until vegetables are almost cooked

• Stir through spring onion and turn off the heat - now it is ready to serve!

• Serve with rice or on its own.