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Pan-fried Chicken with Cream Sauce

Preparation Time:   15  (mins)
Cooking Time:   10  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal
Serving Size:   4  (person)


Chicken breast meat 450 g / 克 [skinned and cut into pieces]
Button Mushroom (s) 8 pcs [sliced]
Onion(s) 1/2 pc [diced]
Bell pepper (s) 1/4 pc [Red, diced]
Bell pepper (s) 1/4 pc [Green, diced]
Corn starch and water solution a little


Premium Oyster Sauce 1/3 tsp / 茶匙
Corn starch 1/2 tsp / 茶匙
Salt 1/5 tsp / 茶匙
Premium Oyster Sauce 2 tsp / 茶匙
Chicken Bouillon Powder 1 tsp / 茶匙
White wine 2 tsp / 茶匙
Fresh cream 500 ml / 毫升

  1. Marinate chicken breast for 1/2 hour. Set aside.
  2. Heat oil. Pan-fry chicken breast on low heat until done. Drain and set aside.
  3. Stir-fry onion, button mushrooms, green and red bell peppers in olive oil.  Add sauce mix and boil. Add corn starch solution and heat through.
  4. Add chicken and stir well.

    This recipe is provided by Hong Kong Disneyland Resort - Executive Sous Chef Tony Leung.

Tag: Chicken

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