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Cap Chay - Indonesian-Chinese stir-fry Recipe

Ingredients for people

  • Chicken breast(s) (150g) - skinless : 6 whole
  • Broccoli : 1 whole
  • Bok choi cabbage(s) : 2 whole
  • Baby sweetcorn : 6 whole
  • Garlic clove(s) : 2 whole
  • Onion(s) : 1 whole
  • Oyster sauce : 50 ml
  • Dark soy sauce : 2 Tbsp
  • Sunflower oil : 3 Tbsp
  • Maldon salt : 5 pinch(es)
  • Freshly ground black pepper : 5 Turn
  • Corn starch : 5 g
  • Water : 100 ml
  • 1Part one

    In a clean chopping board dices the chicken in 2cm cubes
    In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.
    In a clan chopping board, Peal the onion and dices, peal and crushed the garlic, reserve
    Wash and chop the bok choy, remove the head of the broccoli and discard the stalk, reserve

  • 2Part two

    Heat the oil in o wok over a medium heat , add the onion, salt and cook until translucent, add the garlic and cook for 2 minute.
    Increase heat to high add the chicken with the marinade then stir fry until light golden brown, about 10 minutes.
    Stir in water, pepper and sugar. Add bok choy, broccoli, baby sweet corn and cook stirring until soft, mix the corn starch with equal parts of water and pour in, cook until sauce is thicken.

Chef's tip

«Cap Chay can be served with rice or noodles, and if prefered, garnish with coriander and chilli to bring extra flavor to your stir-fry.»

A flavoursome and simple Unieng's style Indonesian-Chinese stir-fry. A healthy low in calorie dish with chicken, broccoli, bok choy and baby corn.

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  • Preparation  10mins
  • Cooking time  15mins
  • Rest time  0h