This is one of the first things I learned to cook because it was so simple and very quick!
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesIngredients
1 cup boiled boneless chicken
2½ cups chicken stock
2 medium onions
6 green chillies
2 tbsp oil
1 tbsp cornflour
½ tsp salt
2 tbsp vinegar
1 tbsp soy sauce
Directions
- Cut the onions and green chillies (deseeded) into ½” squares.
- In a non-stick frying pan, put the boneless chicken breast and cover and leave to steam on low flame. Cook until the chicken is completely cooked (slice to check the inside).
- Shred the chicken to about ½” long pieces.
- In a pan heat oil and sauté the onions for 30 seconds on medium flame.
- Add the green chillies and stir fry for another 30 seconds.
- Add the chicken and stir fry for another 30 seconds.
- Add the chicken stock and bring to a boil.
- Reduce flame to low and cook covered for 15-20 minutes.
- Stir in the salt, vinegar and soy sauce.
- Dissolve the cornflour in water in a separate bowl and slowly stir into the pan stirring constantly.
- Cook uncovered on medium heat for 5 minutes.
- Serve with Egg Fried Rice.
Notes
- If you want to make this less spicy, swap out some of the chillies for green capsicums (1 medium).
