Mug Brownie
- 02 Nov - 08 Nov, 2024
Ingredients
· Vegetable oil for frying
· 4 chicken thighs
· 1 piece ginger
· 2 garlic cloves
· 2 tablespoons soy sauce
· 2 tablespoons oyster sauce
· 1 lemon juice
· 1 tablespoon sesame oil
· 400 g rainbow stir fry
· 50 g cashews
Method
Heat the oil in a deep frying pan. Stir-fry the chicken until cooked through. Meanwhile, in a bowl, whisk together the ginger, garlic, soy and oyster sauces, lemon juice and sesame oil. Add the stir-fry packs to the wok and stir-fry over a medium-high heat for a few minutes until wilted. Add the sauce and a splash of water and toss to warm through. Add the cashews and serve with rice.
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