Chili Chicken Asia

Ingredients for 4 servings:

• 3 chili peppers, dried, halved
• 1 ½ bell peppers, 1/2 each red, green and yellow, diced
• ½ vegetable onion(s), cut into half rings
• 1 tsp, heaped ginger, fresh and chopped
• 1 tsp sambal oelek
• 500 g chicken breast fillet(s), cut into 2 cm pieces
• 3 tbsp vinegar (Black Vinegar, alternatively Balsamic vinegar)
• 3 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp chili sauce, sweet and hot
• 1 tbsp soy sauce
• 1 tbsp soy sauce, sweet (Ketjap Manis)
• 3 tbsp peanut oil
• ½ tsp cornstarch
• 5 spring onions, cut into rings
• 2 tbsp, heaped cashew nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Chicken fillet in spicy sauce

Combine black vinegar, oyster sauce, sugar, chili sauce, soy sauce, and ketjap manis in a small saucepan and bring to a boil. Set aside. Heat 2 tablespoons of oil in a wok and fry the meat over medium heat for 1 minute until translucent. Remove from the wok and drain. Add the remaining oil to the wok and fry the chili pepper until almost blackened. Add the bell pepper, onion, and ginger, fry for 2-3 minutes, and stir in the sambal oelek. Add the meat, sauce, and spring onions to the wok and simmer for about 1 minute. Thicken the sauce with the cornstarch dissolved in cold water. Sprinkle the cashews on top to serve.