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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • 300gm chicken cut in medium sized cubes
  • 3tbsp corn flour
  • 1medium onion sliced
  • 2 medium green capsicums
  • 4 green chilies sliced
  • 1tbsp soya sauce
  • 3tbsp knorr chili garlic sauce
  • Salt to taste
  • 2tbsp spring onions

method

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  • Roll the chicken cube pieces in corn flour and deep fry on medium heat until turns brown.
  • Mix the fried chicken with Knorr chilli garlic sauce and soy sauce.
  • Mix the remaining corn flour in ½ cup of water.
  • Heat 2 tablespoons oil.
  • Add corn flour, onion, capsicums and green chillies and stir fry.
  • Add corn flour mixture to chicken and cook until the sauce thickens.
  • Garnish with spring onions. Serve hot

INGREDIENTS

  • 300gm chicken cut in medium sized cubes
  • 3tbsp corn flour
  • 1medium onion sliced
  • 2 medium green capsicums
  • 4 green chilies sliced
  • 1tbsp soya sauce
  • 3tbsp knorr chili garlic sauce
  • Salt to taste
  • 2tbsp spring onions


method

  • Roll the chicken cube pieces in corn flour and deep fry on medium heat until turns brown.
  • Mix the fried chicken with Knorr chilli garlic sauce and soy sauce.
  • Mix the remaining corn flour in ½ cup of water.
  • Heat 2 tablespoons oil.
  • Add corn flour, onion, capsicums and green chillies and stir fry.
  • Add corn flour mixture to chicken and cook until the sauce thickens.
  • Garnish with spring onions. Serve hot

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