My Recipe

Stir-fried Chicken with Peapod and Mushroom


10 oz boneless skinless chicken breast or thigh
6 oz fresh white button mushroom
4 to 7 oz peapod
1 Tbsp garlic (minced)
2 Tbsp galangal (minced)
1 Tbsp or to taste fresh chili (minced, seeds removed)
1/3 cup chopped fresh basil leaves (optional)

Chicken Marinade:

2 tsp fish sauce
2 tsp water
1 tsp cornstarch
1 Tbsp oil


2-1/2 Tbsp fish sauce
4 Tbsp water
1 Tbsp Golden Mountain seasoning sauce or Maggi seasoning
1 Tbsp sugar
2/4 tsp cornstarch


  1. Slice chicken and add marinade. Set aside for about 30 minutes.
  2. Wash and drain peapod. Trim off tips and strings. Slice button mushroom and set aside.
  3. Mix seasoning ingredients and set aside.
  4. Heat wok and add 2 Tbsp oil. Sauté mushroom for 1 minute. Add peapod. Toss and add 2 Tbsp water. Cover and cook until peapod is tender crisp. Remove.
  5. Rinse, dry and reheat wok. Add 1-1/2 Tbsp oil. Sauté half of the garlic, galangal and chili until fragrant. Add half of the chicken. Stir-fry until no longer pink. Remove. Add another1-1/2 Tbsp oil to wok. Sauté the remaining garlic, galangal and chili until fragrant. Add the remaining chicken. Stir-fry until no longer pink. Return previously cooked chicken to wok. Return mushroom and peapod to wok. Add seasoning. Keep tossing until sauce reboils. Add basil (if using). Toss to combine. Serve immediately with cooked long-grain rice.

Nutrition value for 1/6 portion of recipe:

Calorie 211, Fat 15.1 g, Carbohydrate 6 g, Fibre 1 g, Sugar 2 g, Cholesterol 30 mg, Sodium 1,022 mg, Protein 13 g.