8 chicken thigh fillets
1 green pepper
1 red pepper
1 jalapeno pepper (finely chopped, to taste)
2 garlic cloves (grated)
¼ teaspoon ground ginger (you can use fresh grated)
1 tablespoon sugar
1 teaspoon salt
1 cup chicken broth or 1 cup vegetable broth
2 tablespoons soya sauce
2 tablespoons sherry wine
3 tables chilli sauce (to taste)
1 ½ tablespoons vinegar
2 tablespoons peanut oil
Slice the chicken
Roughly chop the onion and the pepper.
Grate or finely chop the garlic.
Cut the chilli in half, discard the seed and finely chop.
Heat the oil in a wok or a large deep frying pan.
Add the chicken, onion, peppers, chilli, garlic, and ginger.
Fry for about 5 minutes on a high heat.
Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
Serve with Chinese noodles.