Sesame Poultry and Peppers
- ¼ cup sunflower oil
- 4 skinless Chicken breasts (cubed)
- 1 medium onion (sliced)
- 1 clove garlic cloves (finely chopped)
- 1 Tbsp fresh ginger (finely chopped)
- 1 red pepper (sliced)
- 1 green pepper (sliced)
- 2 Tbsps Rice wine
- 2 Tbsps light soy sauce
- 1 tsp superfine caster sugar
- 1 Tbsp Corn starch
- 1 cup Rice (cooked as per package instructions)
- 1 Tbsp Sesame seeds
In a large wok, heat 25ml of the oil over a high flame and fry the chicken for 5-7 minutes until cooked and browning. Remove and set aside.
Add some more oil to the wok and stir-fry the onion, garlic and ginger and cook for 3-4 minutes. Add the peppers to the wok and continue to stir-fry for a further 3 minutes. Add the cooked chicken back to the pan and mix well.
In a bowl, combine the rice wine, soy sauce, caster sugar and cornflour to form a smooth sauce. Add the sauce to the wok and cook for a further 2 minutes. Serve with the cooked rice and sprinkle with sesame seeds.