Remove the seeds inside the red chilli, if you don’t want it too hot. Or simply skip it if you have small kids at home.
Cook time: 10 mins
Yield: 2 to 3 serves
Ingredients:
- 180 gm chicken breast / thigh, chopped in smaller pieces
- ½ onion, roughly chopped
- 1 tsp minced garlic
- ½ green capsicum, roughly chopped
- 1 red chilli, roughly chopped
- ⅛ tsp salt
- 2 tsp ketchup
- 1 Tbsp sweet bean sauce (甜麵醬)
- 3 tsp water
- 2 Tbsp peanuts, roasted
- 1 tsp light soy sauce
- 1 tsp corn flour / corn starch
- 2 tsp egg white
- ½ tsp sugar
- pepper, to taste
- Mix the chicken with marinade. Set aside for about 20 minutes.
- Heat oil in a wok over medium high heat. Sauté the chicken until almost done. Set aside.
- Add more oil in the wok. Sauté onion and cook until translucent. Push to sides and add oil to sauté garlic. Add green and red capsicum. Season with salt. Stir to combine. Toss back the chicken. Add ketchup and sweet bean sauce. Combine well. Pour in the water and cook until the chicken is just cooked through and the capsicum still remains crispy. When the sauce thickens, stir in the peanuts. Done. Serve hot.
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