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Stir-fried Diced Chicken with XO Sauce

Preparation Time:   25  (mins)
Cooking Time:   7  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal
Serving Size:   4  (person)

Chef Recommendation

Iceberg lettuce 300 g
Chicken fillet 150 g [diced finely]
Celery 80 g [diced finely]
Carrot (s) 40 g [diced finely]
Water chestnuts 40 g [diced finely]
Corn starch a little
Shallots a little [minced]
Sauce for Honey Garlic Chicken a little


XO Sauce 2 tsp
Premium Brand Oyster Sauce 1 tsp
Sugar 1/3 tsp
Salt 1/5 tsp

  1. Marinate chicken with corn starch.
  2. Cut lettuce into pieces.
  3. Heat a little oil.  Stir-fry chicken until done.  Set aside.  Stir-fry Lee Kum Kee Minced Garlic and minced shallot until fragrant.  Add celery, water chestnuts, carrot and stir-fry until done.   Pour in chicken,  seasoning mix and stir well. Arrange on lettuce leaves.  Put on a serving plate.

    Note: This recipe is provided by Crystal Lotus, Hong Kong Disneyland Hotel - Chef Tsoi Chiu Fai.

Tag: Chicken, XO sauce

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