Marciana’s Crispy Canton with Teriyaki Sauce2017-11-08
200 gms. Pancit canton
oil for frying
2 tbsps. Cooking oil
1 pc. White onions, sliced
2 tbsps. Ginger, sliced
1 pc. Red bell pepper, sliced into strips
1/2 cup chicken breast fillet, sliced into strips
1/4 to 1/2 cup chicken stock
1/2 cup oyster sauce
1/4 cup carrots, sliced
1/4 cup chicharo or sweet peas
1/4 cup Baguio beans, sliced
1/4 cup pechay Baguio, sliced
salt & pepper to taste
Flash fry the pancit canton and set aside.
In a saute pan, heat cooking oil and saute the onions until translucent.
Add the ginger and the red bell pepper.
Add the chicken meat and continue sauteing.
Add the oyster sauce and coof for a few minutes until the chicken is cooked.
Add carrots, chicharo (snowpeas), Baguio beans and pechay Baguio.
Add more stock if needed.
Simmer to cook.
Season with salt and pepper.
Top the chicken teriyaki sauce on the pancit canton and serve.