Ingredients:
- 1.5 lb / 680 gms boneless chicken breasts
- 1 – 2 white onions cut into squares
- 1 small green pepper (capsicum) , cut into squares
- 1 small red pepper (capsicum), cut into squares
- ¼ cup packed brown sugar
- ½ cup water, divided
- 1 Tbsp fresh ginger, grated
- 2 cloves garlic, minced
- ¼ tsp chilli flakes or add more for more spice
- 1 tsp crushed black or green pepper corns
- For Marinating: 1 tsp fish sauce ,¼ tsp pepper powder
- Fresh cilantro/ coriander for garnish
- Fresh lettuce/ vietnamese rice crackers for serving
- 1- 2 Tbsp oil
- Clean the chicken and cut into bite size pieces. Pat dry.
- Mix with ingredients for Marinating and leave aside while you chop / prepare remaining ingredients.
- Heat oil in non- stick pan. Stir fry the chicken for 2 minutes till tender and opaque but not fully cooked. drain and set aside.
- Stir fry the onion and peppers in the remaining oil till softened but still crunchy. Set aside.
- Heat the sugar and half the water in a saucepan over medium heat. Stir occasionally till bubbly and dark brown.
- Now add remaining water, fish sauce, ginger, garlic, pepper and chilli flakes
- Bring to a simmer. Add the chicken and cook on low till chicken is cooked and sauce is semi- dry.
- Stir in the vegetables and remove from heat.
- Garnish with fresh cilantro/coriander.
- Serve over a bed off herbs/ lettuce or fried Rice cracker baskets to present attractively. You can also fry the crackers 3 at a time using a spider strainer to shape into a fried basket and lay over fresh mint, cillantro, watercress lettuce etc…
source : chicken-with-peppers
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