If there’s one thing I’ve learned about  the south Asian interest in other cuisines, it is that they love Chinese food. In fact, they enjoy it so much that they lovingly taint it with Indian spices and give it a distinct flavor that simultaneously represents both cuisines. Informal research also suggests that this may have been developed by a small Chinese community that has lived in Kolkata, India, for over a century.  For my fellow students, this is complete meal that can be prepared in less than an hour!

Ingredients (Stir Fry)

  • 1 pound of Boneless Skinless Chicken Breast, thinly sliced
  • 3-4 cups of mixed veggies (broccoli, baby corn, carrots, green bell pepper) chopped into bite size pieces
  • About 1 tbsp of Garlic, minced
  • About 1 Tbsp of grated Ginger
  • 3 Tbsp of Soy Sauce
  • 2 Tbsp of Oyster Sauce
  • 2 tbsp Tomato Ketchup
  • ½ tsp red chilli powder
  • Vegetable Oil

Method

Prep Time: 10 min

Cook Time: 20 min

(Serves 4)

  1. In a large skillet over high heat, add the oil and allow it to get nice and hot. Saute the chicken with ginger, garlic and chili powder and simmer for a few minutes or until pretty much fully cooked. Remove the chicken and set aside.
  2. Add a little more oil to the hot skillet and saute the veggies for about 3 minutes on high heat.
  3. In a small bowl, whisk together the soy sauce and oyster sauce
  4. Add the cooked chicken to the veggies cook it for about 30 seconds on high heat. Add the sauces and cook together for about a minute or until the sauce thickens. You can simmer it a bit longer if veggies and/or chicken need to soften a bit more.
  5.  Serve immediately with rice or noodles.
  6.  Enjoy!