Chilli Chicken
serves 4
350 g lean chicken breast
½ tsp salt
1 egg white, lightly beaten
2 tbsp cornflour, but normal four will also do
4 tbsp vegetable oil
2 garlic cloves, crushed
1 cm ginger root, grated
1 red pepper, seeded and diced
1 green pepper, seeded and diced
2 fresh red chillies, chopped
2 tbsp soy sauce
1 tbsp dry cherry or Chinese rice wine
1 tbsp wine vinegar
• Place diced chicken in a mixing bowl. Add salt, egg white, cornflour and 1 tbsp of the oil. Coat the chicken well.
• Heat the remaining oil in a wok. Add the garlic and ginger and stir-fry for 30 sec.
• Add the chicken pieces to the wok and stir-fry for 3 mins or until browned.
• Stir in the peppers, chillies, soy sauce, sherry and vinegar and cook for 3 mins or until chicken is cooked through.
Mimi's Tip:
Tastes just as great with 350 g lean steak, cut into stripes, or even with 300g raw prawns instead of the chicken.
