- 300 g chicken breast stripes or skinless, boneless chicken thighs stripes
- 400 g frozen oriental stir-fry mix
- 55 g brown sugar
- 50 ml vinegar
- 50 ml soy sauce
- 50 ml oyster sauce
- 50 ml water
- 1 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp coarse salt
- 1/2 tsp ginger powder
- 4 tbsp oil
Mix the chicken with garlic powder, salt, black pepper, and ginger powder.
If you have time, leave to rest for 30 minutes.
Heat oil in a pan. Fry chicken on high heat for 5-8 minutes.
In another pan add brown sugar, vinegar, soy and oyster sauce, and water.
Bring to a boil and boil on medium heat.
Turn chicken stripes.
If the sauce is boiling too fast, reduce heat. Simmer for 8-10 minutes.
When chicken is done, remove it on a plate and set aside.
In the remaining oil, add oriental stir-fry mix.
Stir-fry on high heat for 5-8 minutes or until the liquid evaporates.
Add the thickened sauce and fried chicken.
Stir and cook for 2-3 minutes.
Serve with white or brown rice, rice noodles, or any other Asian noodles.