This is a dish where you can make your kids eat vegetables along with the meat. 🙂

Preparation time : 15 mts

Cooking time: 10 mts

Serves: 4


  • Chicken breasts – 2 (sliced thin and long)
  • Ginger garlic paste – 1 tsp
  • Fresh mushroom – 200 g (according to your preference)
  • Baby corn –  10 g (sliced long)
  • Onion – 1 (small, cut small)
  • Garlic – 4 (cut lengthwise)
  • Ginger – 1″(cut lengthwise)
  • Green/red chilli – 2 (cut small)
  • Spring onion – 2 plant
  •  Oil – 2 table spoon
  • Corn flour/plain flour – 2 tsp

Sauce mix:

  • Black pepper sauce – 2 table spoon
  • Soy sauce – 2 table spoon
  • Green chilli sauce – 1 tsp(optional)
  • Honey – 1 table spoon
  •  Chinese cooking wine – 2 tsp


  1. Marinate the chicken with ginger-garlic paste , 1 tsp of the sauce mix and cornflour. Keep it in the fridge for atleast an hour.
  2. In a wok or a pan add oil and when the oil is heated add the chicken pieces and cook. When its 3/4 cooked take it out. It will take around 5 mts to cook the chicken.
  3. In the same pan add the onion ,garlic slices and ginger and saute for a minute. When it starts to release aroma add in the mushroom and saute till the mushroom is tender and looses its colour.
  4. Add in the baby corn and the cooked chicken pieces and mix gently.
  5. Pour in the remaining sauce and add a bit of water if needed. Cook till everything is done. It will take another 3 mts.
  6. Sprinkle some spring onions and serve hot.
  7. IMG_1632.jpgresize


  • The important thing to note in this dish how well you cook the mushroom. Otherwise it has a chance to spoil your whole dish. You’ll not face this problem with canned mushroom.