Use Pearl River Bridge Superior Light Soy Sauce as a dipping sauce with your favourite Asian snacks or add it to stir-fries and marinades for an extra flavour infusion. It’s so versatile.
Pan-Fry Chicken Breast with Okra
Serves: 3
=R1=
Singapore Noodles
Serves: 2
=R2=
Stuffed Cabbage Rolls
Serves: 4
=R3=
Sweet Vinegar Spare Ribs
Serves: 3
=R4=
Servings
3
Prep time
Cook time
Recipe
Ingredients
- Marinade
- Freshly ground black pepper
- 1 tsp Pearl River Bridge Premium Oyster Flavoured Sauce
- 1 tbsp cooking wine
- 5g cornstarch
-
200g chicken breast, diced - Drizzle olive oil
- 300g okra, diced
- 2 tsp Pearl River Bridge Seasoned Soy Sauce for Seafood
- ½ tsp Pearl River Bridge Yellow Lantern Chilli Sauce, if desired
Method
- Mix marinade and diced chicken breast well. Marinate for 20 mins.
- Heat frying pan, pour in some olive oil and add marinated chicken breast.
- Stir-fry over medium heat until no longer pink in centre.
- Add diced okra, PRB Seasoned Soy Sauce for Seafood and PRB Yellow Lantern Chilli Sauce, if desired. Continue stir-frying until chicken is cooked through, and serve immediately.
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