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Preparation time
20 minutes
Total time:
45 minutes
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Ingredients
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75 ml (1/3 cup) water
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60 ml (1/4 cup) soy sauce
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45 ml (3 tbsp.) rice vinegar
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30 ml (2 tbsp.) minced ginger
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15 ml (1 tbsp.) cornstarch
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10 ml (2 tsp.) sesame oil
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10 ml (2 tsp.) sambal oelek
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3 garlic cloves, minced
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80 ml (1/3 cup) sugar
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2 red bell peppers, sliced
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45 ml (3 tbsp) vegetable oil
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80 ml (1/3 cup) all-purpose flour
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2 ml (1/2 tsp) salt
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1 kg (2,2 lb) boneless chicken thighs, cut in cubes
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Fresh coriander, for garnish
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Basmati rice, as a side dish
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Directions
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Mix together 45 mL (3 tbsp.) water, the soy sauce, rice vinegar, ginger, cornstarch, sesame oil, sambal oelek, and garlic in a bowl. Set aside.
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Mix together remaining water and the sugar in a large saucepan. Bring to a boil and cook until sugar is golden brown. Add the soy sauce mixture, stir, and bring to a boil. Set aside.
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In a large skillet over high heat, sauté peppers in 15 mL (1 tbsp.) of oil for 3 minutes. Transfer to a plate and set aside.
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Mix together flour and salt on a plate. Dip chicken cubes in flour. In the same skillet, brown half the chicken cubes in 15 mL (1 tbsp.) oil. Add chicken to sauce. Repeat with remaining chicken.
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Cook chicken in sauce over low heat for 10 minutes or until cooked. Add peppers.
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Serve chicken with rice and garnish with cilantro.
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