Total Time
Prep 15 mins
Cook 30 mins

Posted for ZWT6 Asia region. From recipes.

Ingredients Nutrition


  1. Heat the oil and butter in a frying pan or wok until the butter has melted.
  2. Add the chicken and cook for 5 minutes, turning once.
  3. Add the garlic and leeks and cook for a further 3 minutes.
  4. Stir in the red pepper, baby corn, sugar, honey, stock, soy sauce, stem ginger, ginger syrup and vinegar. Reduce the heat to a simmer and cook until the chicken is cooked well through, about 20 minutes.
  5. Blend the cornstarch with 4 tablespoons of cold water and stir into the pan. Bring to the boil and cook until the sauce is thickened and clear.
  6. Cook for a further 2 minutes and serve.
Most Helpful

This was absolutely delicious! I made a couple deviations in this recipe, but neither of them would have changed it's end result. I sliced my chicken into strips, as I was feeding a crowd, and I fresh ginger and my ginger "pancake" syrup instead of the bottled ginger. I had intended to make rice, to serve as a bed for this dish, until I realized I only had about a Tablespoon of rice left in the bag. Unfazed, DH wrapped his chicken in a flour tortilla and everyone else just ate it as is. Another one going into our Best of 2012 cookbook! Thanks for sharing this recipe, Papa! Made & enjoyed for the June 2012 Cookathon in your memory.

**Tinkerbell** June 26, 2012

This was so nice! Sweet without being overpoweringly so, and the vegetables add colour and texture. I did cut my chicken into bite-size pieces, this was very much enjoyed as a weekend dinner (tho great for any night of the week!) served this with Papas Turkish Pilaf With Vermicelli (Sehriyeli Pilav), all made in enjoyed in fond memory of Papa D.

Karen Elizabeth June 25, 2012