Chris's Garlic, Ginger Chicken

Chris’s Garlic, Ginger Chicken

An old friend made this for me once and it blew me away. He gave me the recipe and although I could never make it as good as he did, its still a great tasting dish. A little sweet and sour and for lovers of giner, this one will not disappoint...

Ingredients:
1 Large Chicken Fillet, cut into bite size pieces
Enough Cornflour to coat chicken
Oil for deep frying the chicken
¾ Cup Chicken Stock
¼ Tomato Ketchup
1 Tbsp White Vinegar
1 Tsb Sugar
1 Tbsp Light Soy Sauce
1 Tbsp Garlic
1 Tbsp Ginger
1 Brown Onion
1 Green Capsicum
½ cup long grain rice.

Method:
Coat the chicken in the cornflour and shake off any excess. Heat up the oil, cook the chicken in batches until just cooked, brown on the outside but still juice on the inside. Approximate 5 minutes. Remove, drain and set aside.

In a wok, heat up 1 tbsp oil and fry the garlic and ginger, add the onion and green capsicum and fry until crisp.

Meanwhile, make up the stock with the tomato sauce, sugar, light soy sauce and vinegar.

Add the chicken to the onion mixture. Add the sauce and heat through. Add a little cornflour blended with water to make a paste, add to the chicken to thicken.

Remove from the wok and serve with steamed rice. Delish