Friday, 17 August 2007
Ingredients (Serves 2)
2 chicken breasts
1 tablespoon cornflour
4 tablespoons olive oil
1 egg white
1 large green chili
1 large red chili
A 1 inch long piece of root ginger
1 green pepper
1 red pepper
1 tablespoon dark soy sauce
1 tablespoon white wine vinegar
Mix 1 tablespoon of the oil with the cornflour and egg white in a large bowl. Chop the chicken into inch sized cubes, add to the bowl and stir to coat all the chicken pieces.
Remove the stalk and seeds from the chilies and chop finely. Peel the ginger and chop into very small cubes. Chop the two peppers into pieces about 2cm square.
Heat the remaining oil in a wok and once hot add the chillies and ginger and cook for a couple of minutes. Now add the coated chicken pieces and stir to ensure that the chicken doesn't get all stuck together.
Continue to cook until the chicken is fully cooked through and then throw in the peppers. Cook for a further few minutes to soften the peppers then add the soy sauce and white wine vinegar (note that these are likely to spit as they are added to the wok). Cook a little longer until most of the fluid has evaperated, then serve on a bed of rice.