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4 Chicken Thigh Fillets
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1 medium Onion
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½ Orange Bell Pepper
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1 medium sized Chilli
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2 cloves of Garlic (Lehsan)
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¼ tsp. Ginger (Pisi Adrak) (grounded)
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1 tbsp. Granulated Sugar
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½ tsp. Salt
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200 ml. of Vegetable Stock
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1 tbsp. Dark Soy Sauce
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1 tbsp. Sherry
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1 ½ tbsp. Chilli Sauce
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1 tbsp. White Wine (optional)
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Vinegar (Sirka)
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1 tbsp. Groundnut Oil
- 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.
Tip: The fresh chilli can be left out if you do not want it too spicy. If you have fresh ginger, you can use some grated in place of the ground ginger.
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