- 1 ½ lbs boneless chicken breast (about 5)
- 1 bell pepper
- 1 small onion
- 2 tablespoons garlic-ginger-onion mix (reserved from marinade)
- 1 small onion
- 1 inch chunk fresh ginger peeled
- 10 cloves garlic
- 1 teaspoon black pepper
- ½ tablespoon Indian chilli powder
- 1 ½ tablespoon low sodium soya sauce
- 3-4 tablespoons water
- 6 tablespoons cornstarch (add just b4 cooking chicken)
- Sauce 5 green thai chilli’s sliced
- 1 ½ tablespoon dark soya sauce
- 2 ½ tablespoon low sodium soya sauce
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon honey - Peace River Honey
- 2 teaspoons cornstarch (mixed with 4 teaspoons of water) 1 ½ teaspoon Indian chilli powder
- ½ cup water
- With a food processor, blitz the ginger, garlic and onion until it is a fine paste. Reserve 2 tablespoons of this for browning the onions and green peppers later.
- Cut up the chicken into small bite sized inch pieces and marinate it in a bowl with the ginger-garlic-onion paste, soy sauce, chilli powder, black pepper and water. (Do not add the corn starch yet. We will add that right before we fry the chicken.) Marinate in the fridge for 1 hour
- Chop the bell pepper and onion into bite sized pieces and set aside
Making the Sauce
- Chop up the chilis in the slices (keep the seeds) and add it to a small bowl
- Add in the dark soya sauce, low sodium soya sauce, seasoned rice vinegar and the honey.
- In a small bowl, mix 2 teaspoons of corn starch with 4 teaspoons of cold water, then add it to the sauce and stir to combine
- Set the sauce aside
Putting it Together (preheat oven to 375)
- In a cast iron pan heat the oil to 375F (191C).
- Add in 6 tablespoons of corn starch to the chicken and mix until combined and chicken is coated lightly
- When the oil is hot, add the chicken into the oil to cook in batches (careful not to over crowd the pan
- Cook the chicken for about 5-6 minutes and set aside on a plate with paper towel when it is done
- add 2 tablespoons of oil
- When the oil is hot, add in the 2 tablespoons of the reserved ginger-garlic-onion mix and cook it until it is toasty and brown. Approximately 1minute. Careful not to burn it.
- Add in the onion and pepper chunks and cook it for about 2 minutes. Keep your veggies crisp still
- Give the sauce a quick stir (the corn starch likes to settle at the bottom) and add it to the cast-iron pan.
- Keep stirring the sauce until it thickens and becomes translucent and thick
- Once the sauce has thickened, add in chicken and mix everything together until the chicken is coated with the sauce