Hot & Sour Chicken

You can whip up this sweet, sour and hot stir-fry in less than half an hour. Serve it over some plain white rice and you have a great meal right there.

Serves: 4

Ingredients:

• 500 grams boneless chicken breast
• ¼ cup lime juice (juice of around one and half limes)
• 2 tbsp. dark soy sauce
• 4 tsp. sugar
• 3 Thai chillies (or to taste)
• 1 onion
• 2 cloves garlic
• ½ inch piece of ginger
• 3 capsicums
• 1 carrot
• 2 tbsp. olive oil

Instructions:

1. Cut the chicken into bite size pieces.
2. Peel the carrot and cut it into ½ inch wide 1 inch long pieces.
3. Remove the seeds from the capsicums and cut them into the same size as the carrot.
4. Mince the ginger and garlic, slice the onions into ¼ inch wide pieces and chop the chillies into small pieces.
5. Prepare the sauce by combining lime juice, soy sauce, sugar and chillies. You might want to have a taste and make adjustments.
6. Heat a large pan, keep it on medium heat, and cook the onions until they become soft and begin to turn brown.
7. Add the garlic and ginger, stir and cook until the garlic softens. This should take around 30 seconds to 1 minute. Be careful not to burn the garlic.
8. Add the chicken to the pot, while stirring occasionally; cook until the chicken begins to turn brown.
9. Add the carrots and capsicums, and cook until they soften a little.
10. Add the sauce, set the heat to low, and cook for five minutes.

Note: Looking for other chicken recipes? You might enjoy having a look at our stir fried chicken with cashew nuts recipe, or miruhulee kukulhu if you are in the mood for something Dhivehi.