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Ingredients
4 Chicken Thigh Fillets
1 medium Onion
½ Orange Bell Pepper
1 medium sized Chilli
2 cloves of Garlic (Lehsan)
¼ tsp. Ginger (Pisi Adrak) (grounded)
1 tbsp. Granulated Sugar
½ tsp. Salt
200 ml. of Vegetable Stock
1 tbsp. Dark Soy Sauce
1 tbsp. Sherry
1 ½ tbsp. Chilli Sauce
1 tbsp. White Wine (optional)
Vinegar (Sirka)
1 tbsp. Groundnut Oil
Method
Roughly chop the onion and pepper. Finely chop the garlic. Slice the chicken. Cut the chilli in half, discard the seeds and chop.
Heat the oil in a large deep frying pan or wok, and add the garlic, onion, chopped chilli, pepper, chicken and ground ginger. Fry for about 5 minutes at a high heat.
Add the remaining ingredients to the pan, and continue cooking until most of the liquid has evaporated, and the chicken is cooked through (this should take 10 - 15 minutes).Serve with Chinese Rice or noodles.
Note: Yield: 2 Servings, Cooking Time: 25 Minutes, Degree Of Difficulty: Easy
4 Chicken Thigh Fillets
½ Orange Bell Pepper
1 medium sized Chilli
2 cloves of Garlic (Lehsan)
¼ tsp. Ginger (Pisi Adrak) (grounded)
1 tbsp. Granulated Sugar
½ tsp. Salt
200 ml. of Vegetable Stock
1 tbsp. Dark Soy Sauce
1 tbsp. Sherry
1 ½ tbsp. Chilli Sauce
1 tbsp. White Wine (optional)
Vinegar (Sirka)
1 tbsp. Groundnut Oil
Method
Roughly chop the onion and pepper. Finely chop the garlic. Slice the chicken. Cut the chilli in half, discard the seeds and chop.
Heat the oil in a large deep frying pan or wok, and add the garlic, onion, chopped chilli, pepper, chicken and ground ginger. Fry for about 5 minutes at a high heat.
Add the remaining ingredients to the pan, and continue cooking until most of the liquid has evaporated, and the chicken is cooked through (this should take 10 - 15 minutes).Serve with Chinese Rice or noodles.
Note: Yield: 2 Servings, Cooking Time: 25 Minutes, Degree Of Difficulty: Easy
