• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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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

  1. Season chicken fillet with marinade (A). Parboil chicken in hot oil for less than a minute. Remove and drain well.
  2. 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.
  3. Return chicken pieces to the wok and add spring onion. Toss over high heat to combine.

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