Ingredients:
1 Chicken Breast, diced
2 Slices of Bacon, chopped
175g Asparagus
1/2 Yellow Pepper, deseed & chopped.
1 clove of Garlic, deskinned, crushed & chopped
small piece Root ginger, deskinned, sliced
1Tbspn Veg Oil
2Tbspn Light Soy sauce
1Tbspn Oyster Sauce
Marinate (chicken)
1/4tspn Sugar
1/4tspn Salt
Sprinkle of White pepper
drizzle of sesame oil
1Tbspn of ShiaoHsing Wine/Cooking wine
1tspn Cornflour
2tspn Veg Oil
Method:
1) Once chicken is diced, put it in a bowl and mix in with sugar, salt, white pepper, sesame oil, wine, cornflour & oil. Cover with cling film and chill in fridge to let it marinate for 20mins.
2) Meanwhile, prepare the vegetables, i.e deseed and chop yellow pepper. For the asparagus start by cutting off and discard any woody ends of the asparagus stalk, and then chop it into smaller lengths. Then put the asparagus in a pan of boiling water and let it simmer for 2-3mins. Then drain off the water and set aside.
3) In a small pan over high heat, cook the bacon until crispy, then set aside.
4) Heat the vegetable oil in a non-stick pan or wok stirfry the garlic & ginger for a few seconds
5) Add chicken and let it stir-fry for 4-5mins, add the yellow peppers, bacon & asparagus and give a good stir. Add light soy sauce, add a little of warm water then cover with lid for 2-3mins.
6)In the bowl where the chicken was marinated, and have the liquid, mix in the oyster sauce. Once open the lid from the pan, add the sauce and stir for 2mins. Keep an eye to the sauce - if its too gloopy, add a little warm water. (However, if its too watery, you can add a little cornflour mix with a tiny amounts of water and into pan to thicken the sauce) You want a light sauce enough to cover the rice. Ready to serve with some white rice.
Happy Cooking!
