Curried Chicken with Peppers
Serves 4
Ingredients
Method
300 g. Chicken Breast (Boneless, Skinless)
1 Egg Whites
1 tsp. Salt to Taste
1 tsp. Cornflour
250 g. Peppers (Bell, Multi Coloured)
150 ml. Groundnut Oil
75 ml. Chicken Stock (Fresh)
2 tsp. Curry Powder (Medium)
1 tsp. Sugar (Granulated)
1 tbsp. Rice Wine
1 tbsp. Soy Sauce (Light)
1 tsp. Cornflour + 1 tsp. of water to make a slurry
Cube the chicken breast and place it in a bowl with the cornflour, egg white and salt. Marinate in the fridge for 30 minutes.
Cut the peppers into 2cm cubes and put to one side.
Heat the oil in the pan or wok and put the chicken mixture into the pan stirring so it doesn't stick, once they have turned white drain them in a sieve.
In a clean wok place a tablespoon of the drained oil and when hot add the peppers and fry for 2 minutes, then add all the other ingredients and cook for a further 2 minutes.
Add the chicken back into the mix and cook for another 2 minutes making sure to coat the chicken pieces in the sauce. Serve immediately.