Stir-fry crunchy chestnut kimchi chicken

By: Pauline S

Ingredients

1 brown onion, sliced
300g chicken thigh fillet, sliced. Lightly marinate with salt, pepper and 1 tsp of corn flour. Set aside for 10 mins
1 can of Valcom water chestnut (it is so fresh and crunchy that you can eat this on its own!). Drained water away
5 tbsp kimchi
1 tbsp sesame oil or cooking oil
5-8 shitake mushroom, soak in warm water until soften, sliced
1 baby wombok (or any vegetable of your choice), washed and cut into bit sized
2 carrots, sliced
1 tsp chicken stock powder
2 tsp soy sauce
Salt & Pepper to taste
1 tbsp of roasted nori (cut into small stripe), for garnishing

Add sesame oil and brown onion in a wok. Stir fry until onion is slightly brown and fragranced.
Add chicken and stir fry for 5 mins or until slightly browned
Add in carrot, wombok, shitake mushroom, kimchi and stir fry in high heat for 5 mins
Add in chicken stock, soy sauce, salt and pepper to taste and cook for another 3 mins in medium heat
Turn off fire. Add in 1 can of water chestnut and slightly stir and mix it around
Ready to serve. Garnish with roasted nori before serving!