Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sauté upo (bottle gourd) with chicken strip. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Sauté Upo (bottle gourd) with chicken strip is one of the most favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Sauté Upo (bottle gourd) with chicken strip is something which I’ve loved my whole life.

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To get started with this recipe, we must prepare a few components. You can have sauté upo (bottle gourd) with chicken strip using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Sauté Upo (bottle gourd) with chicken strip:

1. Prepare 1 large upo peeled and sliced
2. Get 1 cup water
3. Take 1 tbsp. Oil
4. Take 1 onion chopped
5. Take 3 cloves garlic
6. Get 2 tbsp. Oyster sauce
7. Prepare 200 grams deboned chicken breast
8. Make ready Salt and Pepper

In a wide pan or wok over medium heat, heat oil. Sauté Upo (bottle gourd) with chicken strip instructions. In a wide pan or wok over medium heat, heat oil. Add onions and garlic and cook until softened.

Instructions to make Sauté Upo (bottle gourd) with chicken strip:

1. In a wide pan or wok over medium heat, heat oil.
2. Add onions and garlic and cook until softened.
3. Add chicken and cook, occasionally stirring, until lightly browned.
4. Add water and bring to a boil. Lower heat, cover, and simmer until meat is tender and liquid is reduced to about ½ cup.
5. Increase heat to medium. Add upo and cook, uncovered, for about 3 to 5 minutes or until half done.
6. Add oyster sauce and stir to distribute. Season with salt and pepper to taste.
7. Continue to cook, stirring occasionally for about 2 to 4 minutes or upo is tender yet crisp. Serve immediately.

In a wide pan or wok over medium heat, heat oil. Add onions and garlic and cook until softened. Add chicken and cook, occasionally stirring, until lightly browned. Add water and bring to a boil. Lower heat, cover, and simmer until meat is tender and liquid is reduced to about ½ cup.

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