Skip to main content

Stir fry chicken fillet with sweet bean





A simple dish of chicken fillet with sweet beans, red capsicum and carrots.... stir fry.  Quick and easy to whip up for lunch or dinner, goes very well with white rice.





 colourful enough to whet the appetite  ........





Recipe for Stir fry chicken fillet with sweet bean

Ingredients
180 gm Chicken fillet - sliced
80  gm Red Capsicum - cut
150 gm Sweet Beans
100 gm Carrots - sliced
3 pips Garlic - chopped
1  Tsp Cornflour mixed with 3 Tbsp water
2  Tsp Shaoxing Wine
Oil for frying
Salt to taste

Seasoning for Chicken fillet
1  Tsp Oyster sauce
1  Tsp Sugar
1  Tsp Sesame Oil
1/2  Tsp Salt
Dash of Pepper

Preparation
Saute the chopped garlic with 1.1/2 Tbsp oil till fragrant
Toss in the seasoned chicken fillet, stir fry
When the fillet is more or less cooked
toss in the carrots, sweet beans and red capsicum
Sprinkle with some water if the dish is dry
Thicken the gravy with cornflour mixture
Add salt to taste, turn off  heat
Add in 2  Tsp Shaoxing wine
Dish out and serve hot



Labels:

Comments

  1. Tasty Eats At HomeNovember 12, 2009 at 11:19 PM

    This looks pretty and yummy! Healthy, too!

    ReplyDelete
  2. MaryMohNovember 12, 2009 at 11:39 PM

    That's such a colourful dish. A lovely dish for an evening meal to go with rice.

    ReplyDelete
  3. AnonymousNovember 13, 2009 at 5:18 AM

    Looks like a nice simple weekday meal to make!

    ReplyDelete
  4. Sokehah cheahNovember 13, 2009 at 3:35 PM

    Tasty Eats At Home
    Yup, healthy and light dish.

    Mary
    Yes, quick and easy to cook too.

    experimentalculinarypursuits
    Yup, especially for working mums.

    ReplyDelete
  5. AnonymousNovember 14, 2009 at 4:47 AM

    Very yummy stir-fry! Very colorful!

    ReplyDelete
  6. Sokehah cheahNovember 14, 2009 at 8:36 AM

    5 Star Foodie
    Yes, colourful, whets the appetite.

    ReplyDelete
  7. My Little SpaceNovember 14, 2009 at 2:24 PM

    I can finish up everything in there without any rice!

    ReplyDelete
  8. Sokehah cheahNovember 15, 2009 at 8:02 AM

    My Little Space
    Ya, me too.

    ReplyDelete
  9. BoFebruary 18, 2010 at 6:38 PM

    That looks so healthy and delicious...I can't wait to try it.

    ReplyDelete
  10. Sokehah cheahFebruary 19, 2010 at 12:08 AM

    Bo
    Yes, it's healthy and nutritious!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised pork tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe