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Serves: | 6 as a starter and 4 as a main |
Preparation Time: | 10 Minutes. |
Cooking Time: | 15 Minutes |
Ingredients: | 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 |
Instructions: | 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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