Chicken with Thai gravy
| 100g | Chicken, cubed |
| 1/2 Tab | Thai seasoning sauce, (or Maggi seasoning sauce; Coles link here) |
| 1/2 Tab | Oyster sauce |
| 1/2 Tab | Light (normal) soy sauce |
| Dash | Dark soy sauce (for colour) |
| 1/2 Tab | Sesame oil |
| 1/2 Tab | White sugar |
| 1 Tsp | Corn flour |
| Pinch | White pepper powder |
| 1 Tab | Vegetable oil |
| 1 Cup | Chicken stock |
- In a bowl coat the chicken in the corn flour. If the chicken is not coated add a little more or, if there is too much take some flour out of the bowl
- In a wok put the oil on a medium heat
- Add chicken to the wok
- Add 1/2 of the chicken stock. Keep the chicken and stock moving
- Slowly add the remaining stock not allowing the sauce to get too wet.
- Add the oyster, light soy and sugar. Taste and adjust
- Add sesame oil and dark soy and serve