- 450 g boneless chicken breasts, skinned
- 1 egg white
- 1 tsp salt
- 2 tsp cornflour
- 225 g red or green peppers
- 1 garlic, finely chopped
- 300 ml groundnut or vegetable oil or water
- 1 tbsp groundnut or vegetable oil
- 140 ml chicken stock
- 1½ tbsp Madras curry paste
- 2 sugar
- 1½ tbsp Shaoxing rice wine or dry sherry
- 1½ tbsp light soy sauce
- 1 tsp cornflour, blended with 1 tbsp water
- Cut the chicken breasts into 2.5 cm (1 inch) cubes. Combine the chicken breasts with the egg white, salt and 2 teaspoons of cornflour in a small bowl, and put the mixture into the refrigerator for about 20 minutes. Wash and de-seed the peppers and cut them into 2.5 cm (1 inch) cubes.
- Heat a wok or frying pan over high heat until it is hot; add the oil. When the oil is very hot, remove the wok from the heat and immediately add the chicken pieces, stirring vigorously to keep them from sticking. When the chicken pieces turn white, about 2 minutes, quickly drain the chicken and all of the oil into a stainless steel colander set in a bowl. Discard the oil.
- If you choose to use water instead of oil, bring it to a boil in a saucepan. Remove the saucepan from the heat and immediately add the chicken pieces, stirring vigorously to keep them from sticking. When the chicken pieces turn white, about 2 minutes, quickly drain the chicken and all the water into a stainless steel colander set in a bowl. Discard the water.
- Wipe the wok or pan clean and reheat until it is very hot. Then add 1 tablespoon of oil. When it is very hot, add the peppers and garlic and stir-fry them for 2 minutes. Then add the rest of the ingredients and cook the mixture for another 2 minutes. Next, add the drained chicken to the wok and stir-fry for another 2 minutes, coating the chicken thoroughly with the sauce. Serve at once.
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