Order Ingredients

Main Ingredients

• 200 grams – chicken breast or thigh, sliced
• 30 grams – green pepper, cubed
• 30 grams – red pepper, cubed
• 30 grams – onion, cubed
• 10 grams – ginger, sliced
• 10 grams – spring onion, chopped
• 10 grams – chilli, chopped
• 1 teaspoon – vegetable oil

Marinate the meat with:

• ¼ teaspoon – cornstarch
• 2 teaspoons – Pearl River Bridge Light Soy Sauce

*Marinate the chicken with light soy sauce and cornstarch for half an hour.

Seasonings

• 2 tablespoons – Yeo’s Hot Bean Sauce
• 2 teaspoons – Yeo’s Hot Chilli Sauce
• ¼ teaspoon – Salt
• ¼ teaspoon – Sugar (Optional)

Order Ingredients

Directions for Use

Step 1: Heat oil in a wok or frying pan over medium-high heat, add the Yeo’s Hot Bean Sauce and stir briefly until fragrant.

Step 2: Pour the chicken in. Stir-fry until the chicken is tender. Dish the chicken out and set aside.

Step 3: Use the same pan to stir-fry the vegetables with rest of the seasonings for 2 -3 minutes or until the vegetable is soften.

Step 4: Add the almost-cooked chicken in the pan. Stir-fry for another 2 minutes. (Add sugar to tone down the heat if that’s too spicy.)

Step 5: Serve hot with steamed rice. Enjoy!

All Recipes