- serves 4 people
- preparation 10 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 800 g chicken thigh fillets
- salt and black pepper
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 brown onion, thickly sliced
- 2 garlic cloves, minced
- 1 red capsicum, thickly sliced
- 3 tbsp chilli oil or Sriracha
- 2 tbsp tomato sauce
- ½ cup chicken stock
- 1 tbsp soy sauce
- 2 tbsp white vinegar
- 1 tbsp sugar
- 20 g butter
- 2 tomatoes, cut into wedges
- sliced spring onion, to serve
Instructions
- Season the chicken thighs with salt and black pepper, then toss in the cornstarch. Heat the vegetable oil in a large frying pan over medium heat. Fry the chicken until browned, then add the onion, garlic and capsicum and fry until softened.
- Add the chilli oil (or Sriracha), tomato sauce, stock, soy sauce, vinegar and sugar and stir until the sugar is dissolved. Add the butter and tomatoes and stir for 1 minute, or until the tomatoes soften. Serve with sliced spring onion.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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