Ingredients:
Servings: Serves 4 people
1/2 lb, small boneless white meat
chicken
1 TBS chopped garlic
2 tsp red chili powder
1.5 tbsp tomato sauce
Salt
1/4 tsp Ajinomoto (optional)
1 tsp Sugar
1/2 cup chicken stock
1 TBS corn flour
4 TBS cooking oil
1 tsp vinegar
2 TBS small bell pepper cut into
pieces
1 TBS finely chopped onion
1 TBS finely chopped scallions
1 egg (for marinade)
1/2 tsp Ajinomoto (for marinade)
3/4 tsp salt (for marinade)
1 TBS corn flour (for marinade)
1 TBS cooking oil (for marinade)
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Directions:
Marinade the chicken with all the marinade ingredients, and set aside for 30 min.
Heat 4 tbsp of oil in a wok, and stir fry the chicken for 10 minutes at medium heat.
Drain and set aside.
In the same oil, add garlic and red chili powder.
Fry for 3 minutes and add the tomato sauce.
Add bell pepper, onion, and spring onion.
Stir fry for 3 minutes at high heat.
Add the fried chicken.
Stir-fry and add the salt, Ajinomoto, sugar, and chicken stock.
Mix the corn flour in 1/4 cup of water and add it to the chicken slowly, stirring continuously to thicken the sauce.
Finish up by adding the vinegar.
Serve with fried rice or noodles.
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