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Categories:
vegetable oil chicken breasts onions garlic ground ginger orange bell pepper chili pepper soy sauce white wine vinegar sherry wine chili sauce sugar salt vegetable stock cube pineapple Tabasco sauce cornstarch water
Viewed: 26 - Published at: 3 years agoIngredients
- 1 tablespoon vegetable oil
- 3 chicken breasts
- 2 medium onions
- 4 garlic cloves
- 1 teaspoon ground ginger
- 1 orange bell pepper
- 1 medium chili pepper (to taste)
- 2 tablespoons dark soy sauce
- 1 tablespoon white wine vinegar
- 2 tablespoons sherry wine
- 3 tablespoons chili sauce
- 2 tablespoons granulated sugar
- 12 teaspoon salt
- 1 vegetable stock cube
- 220 g pineapple chunks (tinned)
- 1 dash Tabasco sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
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 the chicken is cooked through (this should take 10 - 15 minutes).
- Mix the cornstarch with the water until the sauce starts to thicken.
- Bring back to the boil and serve immediately.
- Serve with rice or noodles.
