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6 as a starter and 4 as a main
700g skinless and boneless Chicken Breasts or Thighs
|1 level tablespoon Cornflour|
|1 tablespoon Light Soy Sauce|
|1 tablespoon Dark Soy Sauce|
|3 tablespoon Sunflower Oil or Light Olive Oil|
|50ml Dry White Wine|
|2 teaspoons Garlic Puree|
|2 teaspoons Ginger Puree|
|2 Green Chillies, cut into diagonal pieces|
|1 Onion, cut into large single layers|
|½ a Red Pepper, cut into same size as the Chicken|
|½ a Yellow Pepper, cut into same size as the Chicken|
|1 teaspoon Chilli Powder or to taste|
|1 tablespoon Tomato Ketchup|
|6 Spring Onions, cut into diagonal pieces|
|1 teaspoon toasted Sesame Oil|
1. Cut the chicken into bite sized pieces. Add the Cornflour and both types of Soy Sauce. Mix well and set aside for 15 minutes.
2. Heat 2 tablespoons of the Oil over a medium-high heat in a wok, preferable non-stick, until smoking point and add the Chicken. Stir-fry for 3-4 minutes and splash the Wine over. Continue to stir-fry for 2 minutes. Switch off the gas and transfer the Chicken to a plate along with the cooking juices.
3. Wipe clean the pan and add the remaining Oil and heat over a medium-high heat.
4. Add the Garlic, Ginger and Green Chillies. Stir-fry for 1 minute and add the Onion, Yellow and Red Peppers. Continue to stir-fry for 1-2 minute then add the Chicken along with all the cooking juices. Add the Chilli Powder, Tomato Ketchup and Spring Onion. Add Salt if required. Cook for about a minute, remove from the heat, stir in the Sesame Oil and serve.
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