• 4 Chicken Thigh Fillets
• 1 medium Onion
• ½ Orange Bell Pepper
• 1 medium sized Chilli
• 2 cloves of Garlic (Lehsan)
• ¼ tsp Ginger (Pisi Adrak) (grounded)
• 1 tbsp Granulated Sugar
• ½ tsp Salt
• 200 ml of Vegetable Stock
• 1 tbsp Dark Soy Sauce
• 1 tbsp Sherry
• 1 ½ tbsp Chili Sauce
• 1 tbsp White Wine (optional)
• Vinegar (Sirka)
• 1 tbsp Groundnut Oil

Roughly chop the onion and pepper.

Finely chop the garlic. Slice the chicken.

Cut the chili in half, discard the seeds and chop.

Heat the oil in a large deep frying pan or wok, and add the garlic, onion, chopped chili, 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.

by Pak101.com (few years ago!) / 1770 views