INGREDIENTS:
- 500 grams boneless and skinless chicken thighs or breast halves, cut into bite-sized pieces
- 1 Tablespoon ginger, (minced)
- 2 Tablespoon chinese cooking wine, (divided)
- 2 Teaspoon cornstarch
- 1/2 Teaspoon salt
- 2 Tablespoon oil
- 1 Tablespoon sambal sauce or sambal oelek
- 1 Tablespoon fish sauce
- 2 Teaspoon brown sugar
- 2 Cups red bell peppers (julienned)
- 2 Cup leeks,sliced,reserve 1 tablespoon for garnish
- cup of water as needed
PROCEDURE:
1. In a bowl, combine chicken, ginger, 1 tablespoon wine, cornstarch, and salt. Stir in 1 teaspoon oil.
2. In a small bowl, combine sambal oelek, fish sauce, brown sugar, remaining 1 tablespoon wine, and 2 tablespoons water.
3. Heat a wok over high heat. Add 1 tablespoon oil. Add chicken and spread evenly. Cook for 1 minute letting the chicken begin to sear. Stir fry for a minute until the chicken is no longer pink but not overcooked.
4. Swirl in remaining oil. Add peppers and leeks, stir fry until the leeks are bright green. Pour in the sauce and stir fry for 1 to 2 minutes. Garnish with chopped leeks. Serve.
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