Friday, January 9, 2009

Chicken in Hot Pepper Sauce


460-680 gm boned chicken meat
2 tbsp oil
1 tsp chopped garlic
1 red pepper - cut into thin strips
1 green pepper - cut into thin strips
1 tsp vinegar
1 tbsp light soy sauce
1 tsp sugar
280 ml chicken stock
1 tbsp chilli sauce
salt and pepper


Cut all the chicken meat into thin strips. Heat the oil in a wok and stir-fry the garlic, chicken and the green and red peppers.

Pour off any excess oil and deglaze the wok with the vinegar. Stir in the soy sauce, sugar and stock.

Gradually stir in the chilli sauce, tasting after each addition. Season with a little salt and pepper to taste.

Cook until the sauce has reduced slightly. Serve piping hot.

Serves 4

The Little Book of Wok and Stir-Fry Cooking

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