Cut the chicken into cubes and the spring onion into rings.
Heat the wok pan with a little oil on the fire and put the chicken breast cubes in the pan. Turn regularly so that the chicken is browned on all sides.
Add the vegetables to the chicken breast and fry it.
Add the chopped ginger and chopped garlic and continue to stir fry.
When the vegetables are al dente, add the oyster sauce, soy sauce, black pepper and water and heat for a few more minutes.
Serve with (rice) noodles and garnish with some sliced spring onion.
To make your visit to our website even more user-friendly and personal, we use cookies. With these cookies, we and third parties can provide you with relevant content or advertisements inside and outside our website. By clicking on "Accept" or by closing the message, you agree to the use of all cookies as described in our Privacy Statement.
