Stir-Fried Chicken with Imperial Stir-Fry Sauce

Ingredients

300g chicken meat, sliced
50g canned button mushrooms, sliced
5 Chinese mushrooms, soaked and squeezed dry
1 stalk spring onion, sliced
1 red chili, sliced

Marinade:
2 tablespoons Pat Chun Light Soy Sauce
1 teaspoon Chinese rice wine
1 teaspoon corn starch
1/2 teaspoon Pat Chun Dark Soy Sauce
1/2 teaspoon sugar

Sauce:
3 tablespoons Pat Chun Imperial Stir-Fry Sauce
2 tablespoon water

Preparation

Marinate chicken.
Sauté red chili in 2 tablespoons of oil. Add chicken and stir-fry until cooked through.
Add mushrooms and Sauce. Heat through.
Stir in spring onion. Serve.

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