Chicken Bittergourd Stir-fry
This stir-fry contains chicken breast, bitter gourd, a bit of chili. With a combination of hoysin sauce and chicken broth that goes perfectly with rice. Chicken and Bittergourd stir-fry is ready in just 30 minutes making it an easy and quick weeknight dinner.
- 2 pcs chicken breast cut in cubes
- 2 small bitter gourd (ampalaya) seeds removed and cut in strips
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sugar
- 2 tbsp ginger minced, half for marinating
- 1 tbsp cornstarch half for marinating
- 2 tbsp cooking oil half for marinating
- 2 tbsp garlic minced
- 3/8 cup water
- 1 pc chicken broth cube
- 1 pc red chili cut in small pieces
Marinating the chicken breast
In a bowl put the chicken breast cubes and add soy sauce, sugar, 1 tbsp. ginger, cornstarch and oil. Mix well and let sit for 10 minutes.
Preparing the pre-mixed sauce and thickening sauce
In a small bowl, dissolve the chicken cube in 1/4 cup water then add hoisin sauce and mix. (pre_mixed sauce)
With the remaining 1/8 cup of water, dissolve the 1 tsp cornstarch and set aside. (thickener)
Cooking the stir-fry.
In a wok, heat oil in high temperature. When the oil is hot enough, saute the garlic until fragrant. Then add the chicken breast and stir fry for 5 minutes.
When the meat is cooked, transfer in a plate and set aside. Using the same wok. Add a bit more oil if needed and saute the remaining 1 tbsp of ginger.
Put in the bitter gourd and stir for 2 minutes. Cover the wok and let simmer for 5 minutes. When the gourd is tender. Pour the pre-mix sauce, stir and simmer again for 5 minutes.
Mix the chicken breast with the gourd in the wok and stir for 2 minutes then cover to cook for 8 minutes.
Pour the thickening sauce and stir for 3 minutes. VOILA! serve while hot. Bon Appetit!