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Vietnamese Marmite Mint Chicken



Heat oil and saute onions, dried chillies & chopped garlic over medium flame until translucent.
Add chicken cubes & cook until almost done, stir frying all the time.
Add a dash of fish sauce & keep on frying.
Mix in sugar.
Turn up heat, toss in bamboo shoots, red chillies, Marmite & finally the mint leaves.
Stir well & remove from heat.
Serve over steamed white rice.