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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is one of our favorite quick and easy stir fry chicken dishes with a slight kick, lots of flavor too. It's about a medium spice.You can easily adjust the heat to your taste. I use boneless thigh fillet because I find the breast is a little dry in this. Ingredients:
8 chicken thigh fillets |
1 onion |
1 green pepper |
1 jalapeno pepper, finely chopped (to taste) |
2 garlic cloves, grated |
1/4 teaspoon ground ginger, you can use fresh grated |
1 tablespoon sugar |
1 teaspoon salt |
1 cup chicken broth or 1 cup vegetable broth |
2 tablespoons soya sauce |
2 tablespoons sherry wine |
3 tablespoons chili sauce (to taste) |
1 1/2 tablespoons vinegar |
2 tablespoons peanut oil |
Directions:
1. Slice the chicken.
2. Roughly chop the onion and pepper.
3. Grate or finely chop the garlic.
4. Cut the chilli in half, discard the seed and finely chop.
5. Heat the oil in a wok or a large deep frying pan.
6. Add the chicken, onion, peppers, chilli, garlic, and ginger.
7. Fry for about 5 minutes on high heat.
8. Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
9. Serve with rice or Chinese noodles.
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