Japanese Chicken and Vegetable Stir Fry

This is a Japanese recipe from my collection.  The original recipe had bamboo shoots as one of the ingredients. Here, I have used mushrooms, instead.

Preparation time - 20 minutes

Cooking time - 30 minutes

Ingredients:

Chicken - 500 gm, medium size pieces

Baby corns - 15, quartered

Green pepper -2, medium sized, thinly sliced

Carrot - 1, big, thinly sliced

Mushroom - 1/2 cup, thinly sliced

Onion -2, finely chopped

Garlic - 6 cloves, finely chopped

Oyster sauce - 4 tbsp

Fish sauce - 3 tbsp

Soya sauce - 4 tbsp

Black pepper powder - 1 1/2 tsp

Sesame oil - 3 tbsp

Salt - to taste [Please check the salt after adding the sauces. Add only if  needed .]

Method :

1. Boil the chicken pieces with a pinch of salt and 1 tsp pepper, till cooked and all the water is evaporated

2. Heat sesame oil in a wok, saute the garlic and onions. After 3-4 minutes add the carrots and stir.

3. Pour in the oyster sauce, fish sauce and soya sauce and stir well. Add the pepper powder and stir.

4. Add all the vegetables, chicken pieces and stir for 5-6 minutes.Check the seasoning and give a final stir.

5. Transfer to a serving dish. Serve hot with egg noodles.