Ingredients:
Chicken – 500 gms, cut into long, thin slices
Wine – 2 tsp
Soya Sauce – 1 1/2 tsp
Sherry – 1 1/2 tblsp
Vinegar – 1 1/2 tblsp
Cornflour – 1 1/2 tblsp
Oil – 5 tblsp
Ginger – 1 inch piece, finely chopped
Spring Onions – 4, chopped
Capsicum – 1, seeded and diced
Salt as per taste
Pepper as per taste
For the Sauce:
Soya Sauce – 3 tsp
Cornflour – 3 tsp
White Wine – 5 tblsp
Chicken Stock – 3/4 cup
Sugar – 1 1/2 tblsp
Salt as per taste
Method:
1. Mix the sauce ingredients in a bowl.
2. Put the chicken into another bowl.
3. Add the vinegar, soya sauce, sherry, pepper, salt and wine.
4. Mix thoroughly.
5. Apply on the chicken slices and leave to marinate for 15 to 20 minutes.
6. Remove the meat from the marinade.
7. Roll them in the cornflour and keep aside.
8. Heat half the oil in a frying pan till it starts to smoke.
9. Reduce heat.
10. Add the chicken slices and stir-fry for 5 minutes.
11. Remove the chicken pieces and add the rest of the oil to pan.
12. When the oil is hot, stir-fry the onion, ginger and capsicum for 4 minutes.
13. Put the chicken back into the oil and stir-fry for another 4 to 5 minutes.
14. Remove and place on a serving plate.
15. Pour the sauce into the fryng pan.
16. When it begins to boil, add the cornflour to thicken the sauce.
17. Pour the sauce over the chicken and vegetable.
18. Serve hot.
