Crispy Chicken Steak with Savory Veggie Stir-Fry

Title: Crispy Chicken Steak with Savory Stir-Fried Vegetables

Ingredients:

For the Chicken:

• 1/2 kg chicken breast (boneless)
• Salt, to taste
• 2 tablespoons oyster sauce

For the Coating:

• 1 cup all-purpose flour
• 3 tablespoons cornstarch
• 1 teaspoon Royco seasoning (or any seasoning mix)
• Vegetable oil, for frying

For the Sauce:

• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons oyster sauce
• 2 tablespoons tomato sauce
• 1 teaspoon sugar
• Salt, to taste
• Ground black pepper, to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

For the Vegetables:

• Fresh green beans, trimmed
• Carrots, peeled and sliced
• Potatoes, peeled and diced
• Corn kernels (fresh or frozen)

Instructions:

1. Prepare the Chicken:

   • Begin by cutting the chicken breast into thin slices or tenderize it to an even thickness. Season the chicken with salt and oyster sauce. Let it marinate for about 15 minutes, then refrigerate.

2. Prepare the Vegetables:

   • While the chicken is marinating, prepare the vegetables. Cut the green beans, carrots, and potatoes into bite-sized pieces. Wash and steam the green beans, carrots, and corn. For the potatoes, you can either steam or fry them for extra crispiness.

3. Make the Sauce:

   • Heat a little oil in a pan over medium heat. Sauté the chopped onion and minced garlic until fragrant and golden brown. Add the oyster sauce and tomato sauce. Stir well.
   • Season the sauce with sugar, salt, and ground black pepper. Adjust the taste according to your preference.
   • Add the cornstarch mixture to the pan and stir continuously until the sauce thickens and bubbles. Once thickened, remove from heat and set aside.

4. Coat the Chicken:

   • In a bowl, combine the all-purpose flour, cornstarch, and Royco seasoning. Dredge each piece of marinated chicken in the flour mixture, pressing lightly to ensure the coating sticks well.

5. Fry the Chicken:

   • Heat oil in a frying pan over medium heat. Fry the coated chicken pieces until golden brown and crispy on both sides. The internal temperature should reach 165°F (74°C). Once cooked, drain on paper towels to remove excess oil.

6. Assemble the Dish:

   • Arrange the crispy chicken on a serving platter. Garnish with the steamed or fried vegetables around the chicken.
   • Pour the prepared sauce over the chicken or serve it on the side for dipping.

7. Serve and Enjoy:

   • Serve the crispy chicken steak with vegetables immediately while still hot and crispy. Enjoy your savory meal with a side of steamed rice or noodles if desired.

This delightful dish combines crispy chicken with a flavorful sauce and perfectly cooked vegetables, making it a wonderful choice for any meal.