Total Time
15mins
Prep 5 mins
Cook 10 mins

Ingredients Nutrition

Directions

  1. Core the peppers and slice into thin rings.
  2. Heat 1 tbsp oil with 1 tsp salt and fry the peppers for 1 minute.
  3. Add 2 tbsp water and bring to a boil.
  4. Cover and simmer for 2 minutes.
  5. Drain and set aside.
  6. Cut the chicken into 1" pieces.
  7. Mince or finely grate the ginger.
  8. Fry the ginger and chicken in 2 tbsp oil until barely cooked.
  9. Add the sugar and sherry.
  10. Mix the cornstarch and soya sauce to make a paste, add to the pan and stir until slightly thickened.
  11. Add the peppers and stir to coat.
  12. Cook for a minute.
  13. Serve with fried rice.

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