Stir Fried Cai Xin With Chicken
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Stir Fried Cai Xin With Chicken

Tender chicken fillets with crunchy cai xin for a hearty good time tonight

  • 5 min Preparation Time
  • 5 min Cooking Time
  • 4 Serv. Recipe Serves

Ingredients & Method

  • 200g Cai Xin (slice the stem to 1cm thickness and cut leaves into bite size pieces)
  • 50g Shimeji mushrooms (trim off the stems)
  • 3 Chicken fillets (cut to bite size pieces)
  • 1 tsp Corn flour
  • 40ml Water
  • 1 tsp Honey
  • 2 tbsp Cooking oil
  • Marinate the chicken fillets with 1 tsp of KNORR HAO CHI ALL-IN-ONE SEASONING and 1 tsp of corn flour. Set aside.
  • Heat up a wok with 2 tbsp of cooking oil and lightly fry the chicken fillets.
  • Add in the cai xin vegetables, shimeji mushrooms, honey, water and cover the wok with a lid to wait for it to boil.
  • When water is almost dried away, sprinkle KNORR HAO CHI ALL-IN-ONE SEASONING.
  • Stir fry for half a min and serve it in a plate.
  • Chef John See’s Flavour Tip:

    Based on personal preferences, you can replace the chicken fillets with prawn or other seafood for the same great taste!
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