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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup(s) olive oil |
4 whole(s) boneless, skinless chicken breast halves |
7 whole(s) spring onions (scallions) roughly chopped |
2.5 tablespoon(s) finely chopped ginger; try the jarred chopped ginger by the ginger people |
1.5 teaspoon(s) chili powder |
2 cup(s) chicken stock |
1 teaspoon(s) black pepper |
1 tablespoon(s) sugar (or brown rice syrup) |
1 tablespoon(s) soy sauce (tamari is best) |
1 tablespoon(s) cornflour (or ground arrowroot or crushed kuzu) |
Directions:
1. Heat the oil in a large, heavy-based saute pan over medium-high heat. Add the chicken and sauté for 3-4 minutes on each side until lightly browned.
2. Add the spring onions, ginger, chili powder, stock, pepper, sugar and soy sauce to the pan. Bring to a boil over medium-high heat, then turn the heat down to low and simmer, covered, for 30-35 minutes until the chicken is tender and cooked through.
3. In a small bowl, mix the cornflour and 1 tablespoon of cold water together to make a smooth paste. Remove the chicken from the pan and set aside. Stir the cornflour mixture into the liquid remaining in the pan. Stir over medium heat for 5 minutes or until the sauce is thick and glossy.
4. Serve the chicken with the sauce poured over the top.
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