• Home

• Register
• Login

Ingredients

• 4 tablespoon olive oil
• 1 tablespoon cornflour
• 1 egg white
• 2 chicken breasts
• 1 large red chili
• 1 large green chili
• 1 inch long piece root ginger
• 1 red pepper
• 1 green pepper
• 1 tablespoon dark soy sauce
• 1 tablespoon white wine vinegar

Directions

Mix 1 tablespoon olive oil with 1 tablespoon cornflour and 1 egg white in a large bowl. Chop 2 chicken breasts into inch sized cubes, add to the bowl and stir to coat all the chicken pieces.

Remove the stalk and seeds from 1 large red chili and 1 large green chili and chop finely. Peel a 1 inch long piece root ginger and chop into very small cubes. Chop 1 red pepper and 1 green pepper into pieces about 2cm square.

Heat 3 tablespoon olive oil in a wok and once hot add the chillies and ginger and cook for a couple of minutes. Now add the coated chicken pieces and stir to ensure that the chicken doesn't get all stuck together.

Continue to cook until the chicken is fully cooked through and then throw in the peppers. Cook for a further few minutes to soften the peppers then add 1 tablespoon dark soy sauce and 1 tablespoon white wine vinegar (note that these are likely to spit as they are added to the wok). Cook a little longer until most of the fluid has evaporated, then serve on a bed of rice.