Recipe Ingredient
- 350g chicken fillet, sliced
- 1 tbsp oil
- 1 tbsp sesame oil
- 2 cloves garlic, sliced
- 4 bird´s eye chillies, cut into sections
- 1 stalk spring onion, cut into sections
- 1 red chilli, cut into wedges
- Marinade (A)
- 1 tsp light soy sauce
- 1/8 tsp pepper
- Pinch of salt and sugar
- 1 tsp sesame oil
- 1 tsp Shao Hsing Hua Tiau wine
- 1 tsp cornflour
- Sauce (B) (combined)
- 1 tbsp light soy sauce
- 1 tbsp Thai chilli sauce
- 1 tsp sugar
- 1/4 tsp pepper
- 1 tsp black vinegar
- 2 tbp rice wine
- 1/2 tsp cornflour
Instructions
- Season chicken fillet with marinade (A). Parboil chicken in hot oil for less than a minute. Remove and drain well.
- Heat sesame oil and oil in a wok, fry garlic, bird´s eye chillies and red chilli until aromatic. Add sauce (B) to mix. Bring to a quick boil.
- Return chicken pieces to the wok and add spring onion. Toss over high heat to combine.
