Ingredients (serves 2):
- 1/2 teaspoon of olive oil
- 3-4 chicken boneless chicken thighs – cut into cubes
- 2 tablespoons of chicken stock
- 2 teaspoons of water
- 1 teaspoon of sugar
- 1 teaspoon of red wine vinegar
- 1/2 teaspoon of ketchup
- 1/4 teaspoon of chilli flakes
- 1/2 teaspoon of cornstarch
- 2 carrots – finely sliced
- 1 onion – finely chopped
- 1 small bunch of broccoli – cut into small chunks
Heat some oil in a pan and fry the chicken over a medium heat until cooked through. While the chicken is cooking prepare the sauce in a bowl by combining the chicken stock, water, sugar, vinegar, ketchup, chilli flakes and cornstarch. Add the carrots and then the onion to the chicken and stir fry for 3 minutes or so. Pour the sauce over the chicken and vegetables and fry for a further couple of minutes. Add the broccoli and stir fry for a further couple of minutes until the sauce thickens.
Serve up over some freshly boiled rice. Enjoy!
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