I am just the queen of easy to make meals and this uber façile dish you can prepare in 15 minutes or less! (depends how fast you can chop and mince)
Since we rarely cook beef and pork at the house, I used chicken strips from a whole chicken leftover. I love to buy whole chickens (they’re cheaper) and cut it up to pieces myself (to practice my knife skills), then throw in the bones into a big pot and boil for stock. There’s always bits and pieces of chicken still on the bones, which I strip down to the bare and use for soups or rice bowls like this recipe here. You can always substitute beef or seafoods (squid and prawns) for the chicken and the taste will still be perfect!
Ingredients:
2 tablespoons oil
5 cloves garlic minced
1/2 medium onion, small diced
1 small carrot, small diced
1/2 medium zucchini, small diced
1/2 cup button mushrooms, quartered
1/2 cup cauliflower, cut to small pieces
1/2 cup cooked chicken strips (or raw seasoned beef strips)
1 small pechay, cut to strips
Sauce:
4 tablespoons soy sauce
4 tablespoons oyster sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
2 tablespoons water
3 cups cooked cold rice
1/2 teaspoon cayenne pepper (depends how hot you want it)
Pepper, to taste
Procedure:
Heat oil in large pan and sauté garlic, onions, and carrots. Toss in the rest of the ingredients and cook for about 2 more minutes. Add chicken strips, or beef strips and cook until browned. Mix your sauce ingredients in a small bowl then add into pan. Mix well and cook for about a minute to thicken sauce. Add rice and mix well for 2 more minutes. Add cayenne pepper and make sure to mix well. Season with pepper and serve hot in bowls.