250 g skinless boneless chicken breast, cut into slices
120 g asparagus
60 g carrot
1/2 red bell pepper, seeded and sliced
3 tbsp XO sauce
1½ tbsp oyster sauce
1 tsp minced garlic
1/2 tsp sesame oil
1/2 tsp cornstarch
- Mix chicken with marinade. Set aside for 15 minutes.
- Cut asparagus into sections and carrot into round slices. Blanch in boiling water. Remove and drain.
- Heat 2 tbsp oil in a wok. Stir-fry chicken until done. Add vegetables and XO sauce. Toss to combine. Remove and serve.
Source: Hong Kong magazine