| Ingredients | Direction |
|---|---|
| 1 lb chicken cubed 5 tbsp vegetable or peanut oil 1/2 tsp minced garlic 1/2 tsp chopped gingerroot 1 green pepper, chopped 1 onion, coarsely chopped 1 carrot, finely sliced 1 tsp sesame oil 1 tbsp chopped scallion Marinade: 2 tsp light soy sauce 1 tsp Shaoxing rice win pinch of white pepper 1/2 tsp salt dash of sesame oil Sauce: 8 tbsp rice vinegar 4 tbsp sugar 2 tsp light soy sauce 6 tbsp tomato ketchup |
1. Place all the marinade ingredients in a bowl and marinate the chicken pieces for at least 20 minutes. 2. To prepare the sauce, heat the vinegar in a pan and add the sugar, light soy sauce, and tomatoe ketchup. Stir to dissolve the sugar, then set aside. 3. Preheated wok, heat 3 tablespoons of the oil and stir-fry the chiken until it starts to turn golden brpwn. Remove and set aside. 4. In the clean wok, heat the remaining oil and cook the garlic and gingerroot until fragrant. Add the vegetables and cook for 2 minutes. Add the chicken and cook for 1 minute. Finally add the sauce and sesame oil, then stir in the scallion and serve. |