Quick and Easy Chicken Stir-fry with Vegetables and Quail Eggs

I always love stir frying because it is very easy to prepare and it retained the crispiness of the vegetables unless it was overcooked. My hubby loves it also so it’s really a great dish for me cook. I stir-fried whatever is available at home and it still taste good for me. I tried experimenting all the sauces I found in our cabinets to add in my stir fried vegetables including light and dark soy sauce, oyster sauce, fish sauce and even sweet chili sauce. I found it all good but nothing beats light soy sauce and oyster sauce.

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1 chicken breast, sliced into thin strips
2 tbsp. light soy sauce
1 medium carrot, sliced thinly
10 pcs. baguio beans, cut into 1 inch length
10 pcs. baby corn, cut into 1 inch length
1 onion, quartered
12 pcs. quail eggs, boiled and peeled
¼ tsp. black pepper powder
Pepper to taste
3 tbsp. cooking oil

3 tbsp. light soy sauce
1 tbsp. lemon juice
1 pinch of garlic powder

1. Combine marinade, then marinate chicken strips for 15-20 minutes. Drain and reserve marinade.
2. Heat oil in a wok, fry chicken strips until slightly brown. Add soy sauce, carrots and baguio beans. Mix and stir well.
3. Add the rest of the ingredients including the reserved marinade and cook for 2 minutes or until liquids are all absorbed. Don’t overcook to retain the crispiness of the veggies. Serve immediately.

Related Post:
Chicken with Quail Eggs
Shrimps and Chicken Stir Fry


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