Korean Stir Fry With Chicken

Korean Stir Fry With Chicken

Side, Korean, Korean stir fry, Simmer sauce, Product review, Korean cuisine, Stir fry recipe
Cooks in    Serves 4
Ingredients
  • 1 lb chicken, cut into thin strips
  • 2 carrots, cut into inch size strips
  • 1 baby bok choy, chopped coarsely
  • 1/2 can baby corn, halved lengthwise
  • 1/2 cup chopped mushroom
  • 1/2 onion, chopped into cubes
  • 1 packet Saffron Road Food Korean Stir Fry simmer sauce
  • 2 tablespoon canola oil
Directions
  • Wash the vegetables, and drain out the excess water
  • Heat oil in a skillet and add the vegetables except the bok choy. Saute till the vegetables are half cooked
  • Now add the chicken strips and bok choy and cook till the chicken strips are well done
  • Pour in the contents of the pouch, mix well with the meat and vegetables and cook covered for 2-3 minutes or till the sauce starts bubbling.
  • If you want to keep the gravy serve instantly with jasmine rice, else cook till the gravy is dried.

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