Chili Pepper Chicken

 

Ingredients

 

Chicken cutlet (200 grams)

Chili pepper (1 unit)

Scallion (1 stalk)

Ginger (4 slices)

Olive oil (1 tablespoon)

 

Marinating ingredients

 

Soya sauce (1 tablespoon)

Cornstarch (1 teaspoon)

Olive oil (½ tablespoon)

 

Sauce ingredients

 

Dark soya sauce (1 tablespoon)

Salt (½ teaspoon)

Sugar (½ teaspoon)

Rice wine (1 tablespoon)

Pepper (½ teaspoon)

Cornstarch (2 teaspoons)

Water (½ cup)

 

Directions

 

1. Wash and cut chicken into slices, scallion into 2-inch long pieces and chili pepper into thick slices (½ inch).

 

2. Mix chicken with marinating ingredients and set aside for 20 minutes or more.  

3. Mix ¼ cup water and cornstarch together and set aside.

 

4. Preheat the oil in a wok over high temperature and put in chili pepper, ginger and scallion. Stir fry these ingredients until they are sizzling and then add in the chicken and rice wine.

 

5. Pour in ¼ cup of water and dark soya sauce in the wok and add some salt and sugar.

 

6. Stir fry chicken until it is almost ready and add in the cornstarch and water that was previously set aside. Continue stir frying until chicken is cooked and sauce is thick.