CF 36/60 Salty Sweet Sour & Hot Stir Fry

2015-01-29
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  • Servings : 3 to 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Ingredients

500g chicken thigh meat diced

200g green beans ‘topped and tailed’

10 or 20 dried red bird eye chilies left whole

1 medium capsicum diced

1 carrot diced

50g spring onion base

20g sugar

10g salt

1/4 cup vinegar

1/4 cup water

2 tablespoon oil

1 teaspoon corn flour mixed in little water

Method

Add oil to a fry pan over moderate-to-high heat then fry the chilies roughly for 30 seconds. Now add the chicken, carrots and the beans and stir fry it for roughly 3 to 5 minutes (depending on the cut pieces). Add the remaining vegetables and stir fry them for roughly 5 more minutes to caramalise. Turn the heat down if it starts to catch to the base. Now add the remaining ingredients except the cornflour. Bring the liquid to boil then stir and cook for another 3 or so minutes then add the cornflour mixture and stir till it thickens for another minute or two.  Serve over a bed of rice and avoid eating the chilies if you can’t stand the heat otherwise let each chili deliver heat in your mouth with every mouthful of food along with sweetness, sourness and saltiness! Enjoy!

Variations and My Story

The combination of this dish is simply South East Asian, delivering the components of all the flavours in one dish. The dish is very colourful and that’s how healthy food should be. I could have this dish daily over a bed of rice rather than any restaurant food because I know the taste along with all the vitamins and protein to add back to my health!

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