Servings: 4
500 grams (1 pound) chicken fillets1 tablespoon fish saucepepper1 teaspoon oil400 grams (13 ounce) babycorn, fresh or canned3 spring onions2 cloves garlic3 tablespoon oil2 tablespoon fish sauce2 tablespoon oyster sauce1 tablespoon sugar
Slice chicken and marinade with fish sauce, pepper and oil for ten minutes. Cut babycorn lengthwise into halves. Cut spring onions into 3 cm (a little over an inch) long pieces. Chop garlic. Heat oil in a wok or a pan and roast garlic until golden. Add chicken and stir-fry until tender. Add babycorn and onion and continue to stir-fry. Add fish sauce, oyster sauce and sugar and taste if extra sugar or fish sauce is needed.
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