Chinese Curried Chicken with Peppers
Ingredients
- 500 grm boneless,skinless chicken thighs,cut into 1' cubes
- 1 egg white
- 1 tspn cornflour
- 1 tspn salt
- 1 medium red pepper chopped into 1' cubes
- 1 medium green pepper chopped into 1' cubes
- 2 tbspn oil
- 100 ml chicken stock
- 1 dspn madras curry paste
- 2 tspn shaoxing rice wine or dry sherry
- 1 tbspn light soy sauce
- 1 tspn sugar
- 1 tspn cornflour,blended with 1 tspn cold water
- 1 tbspn oil
Accompaniment
Sponsored
Nederburg Cabernet Sauvignon Rose
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.
Description
Another quick & tasty Chinese dish.
Method
-
1
1 Place chicken cubes,salt,cornflour & egg white into a
bowl,mix together thoroughly then place into fridge for
20 mins.
2 Heat 2 tbspns oil in a wok or large frying pan until hot
& slightly smoking.Add chicken mixture & stir fry for
2-3 mins until it turns white.Remove from pan & keep warm.
3 Wipe pan clean & return to heat.Add 1 tbspn oil & heat
until hot & slightly smoking.
4 Add peppers to pan & stir fry for 2 mins.Add rest of the
ingredients,bring to boil then simmer for 2-3 mins.
5 Return chicken to pan & stir fry for 2 mins,making sure
that is thoroughly coated with the sauce.
6 Serve with plain rice
Similar Recipes
View all similar
Comments (0)