- 1 lb (500 g) boneless skinless chicken thighs or breasts
- 1/2 tsp (2 mL) each salt and white pepper
- 1/3 cup (75 mL) chicken stock or water
- 2 tbsp (30 mL) sodium-reduced soy sauce
- 1-1/2 tbsp (22 mL) ketchup
- 2 tsp (10 mL) cornstarch
- 2 tsp (10 mL) granulated sugar
- 1 tsp (5 mL) black rice vinegar (Substitute any other rice vinegar)
- 3 tbsp (45 mL) peanut oil or vegetable oil
- 3 cups (750 mL) thinly sliced onions
- 1 tbsp (15 mL) minced fresh ginger
- 3 cloves garlic, minced
- 6 to 10 green hot peppers, chopped in 1/2-inch/1 cm pieces
- 2 tsp (10 mL) chili powder (Indian or other)
- 1-1/2 tsp (7 mL) ground coriander
- 1 tsp (5 mL) cumin
- 1/2 tsp (2 mL) five-spice powder
- 3 green onions, cut in 1/2-inch/1 cm pieces
- 1 cup (250 mL) chopped fresh coriander
Cut chicken into 1-1/2-inch/4 cm chunks; toss with salt and white pepper.
In separate bowl, whisk together stock, soy sauce, ketchup, cornstarch, sugar and vinegar until sugar is dissolved.
In wok, heat oil over medium-high heat; fry onions, stirring often, until golden brown, 12 to 14 minutes. Add ginger and garlic; stir for 30 seconds.
Increase heat a little; add chicken. Stir-fry until golden at edges. Stir in hot peppers, chili powder, ground coriander, cumin and five-spice powder; cook until hot peppers soften, 1 to 2 minutes. Stir in green onions.
Increase heat to high; stir in stock mixture. Cook until sauce coats chicken. Stir in fresh coriander.
Makes 4 servings.