This dish is purely experimental. It’s a very simple recipe for busy moms like me. Since I wasn’t able to go the market lately due to my very busy schedule, I used all the ingredients I have in my refrigerator and come out with this dish. I’ll call it sautéed chicken fillet and mixed vegetables.

Ingredients:

200 g of chicken thigh fillet (chopped into bite size)

1 medium sized onion

2 cloves garlic

1 pc medium carrot (diced)

1 small can of button mushroom (sliced)

a few stalks of spring onion

1 small green bell pepper

¼ cup garlic oyster sauce

Salt and pepper to taste

1 tsp cornstarch dissolved in ¼ cup of water

Procedure:

1. Sauté the onion and garlic. Then add the chicken pieces and Oyster sauce. Put enough water to cook the chicken, and let it simmer for about 2 minutes.

2. Add the carrots, mushrooms, and bell pepper. Season with salt and pepper and cook it for another 2 minutes.

3. Add the dissolved cornstarch to slightly thicken the sauce and let stand for another minute.

4. Turn off the heat and add the spring onions.

5. Serve hot with rice.

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