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Stir-Fried Chicken with Garlic Shoot and Peas


Chicken Thigh                            180 g
Garlic                                           100 g
Snap Peas                                    150 g
Shredded Ginger                        20 g
Water                                           3/2 spoon
Corn Starch                                 1 tsp.
Salt                                                1/2 tsp.
Brown Sugar                                1/2 tsp.


Viet Huong “Flying Lion” Fish Sauce     1.5 tsp.
Brown Sugar                                                1 tsp.
Sesame Oil                                                  adequate
Starch                                                 1/2 tsp.


  1. Remove Chicken skin and cut it. Stir all the marinade together and sit 1/2 hour. 

  2. Remove fibre of the Snap Peas , chop  the Garlic in few parts, shred the Ginger.

  3. Turn medium heat of wok, fry the Garlic and  Chicken a few seconds and take away from the wok. Also, fry the Garlic and snap peas,  add Brown Sugar  and Salt into the wok. Put back the chicken into wok until the other ingredients are well-done.

  4. Turn off the wok, thickening with mixture of Water and Corn Starch   

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