Chicken Chop Suey - cooking recipe

Ingredients

3 teaspoons garlic, pureed
1 tablespoon oyster sauce
1/2 tablespoon soy sauce
1 teaspoon salt
1/2 teaspoon cornflour
400 g chicken breasts, sliced
200 g garden peas
200 g bok choy, stalks and leaves sliced separately
200 g mushrooms, sliced
200 g water chestnuts, sliced
1 red capsicum, sliced
1 medium onion, sliced
150 g bamboo shoots, sliced
150 g bean sprouts
1 tablespoon cornflour
1 teaspoon oyster sauce
1/2 liter chicken stock
1 teaspoon salt & freshly ground black pepper

Preparation

Mix the garlic, oyster sauce, soya sauce, salt and cornflour in a bowl. Add the chicken slices and mix well to ensure the chicken is well coated. Refrigerate for 2 hours.
In a large wok, stir fry each of the vegetables (except the bean sprouts) separately in a little hot olive oil for about 2 minutes each, then keep aside in a bowl, Similarly fry the bean sprouts but only for 1 minute. Add to the bowl.
Remove the chicken from the marinade and stir fry in a little hot olive oil until cooked (around 3 to 4 minutes.
Return all the vegetables to the wok and mix well.
Combine the oyster sauce, cornflour and chicken stock in a jug and then add to the wok. Season and bring to a simmer. Serve immediately.