Ingredients
12 oz. Boneless Skinless Chicken Breast
Marinade:
1 tbsp. Red Wine
1 tsp. Corn Starch
½ tsp. Salt
1 tsp. Vegetable Oil
Hot Sauce:
2 tbsp. Wine
½ tsp. Chili Oil
½ tsp. Sesame Oil
1 tbsp. Light Soy Sauce
2 tbsp. Hoisin Sauce
1 tsp. White Sugar
2 oz. Bouillon or Soup Stock
Salt and Pepper (to taste)
Remainder:
1 tsp. Vegetable Oil
1 Medium Green Pepper Sliced Into Strips
½ Medium Yellow Onion Sliced Into Strips
1 Large English Cucumber (peeled, sliced lengthwise, cut into cubes)
4 oz. | (1 can) Sliced Bamboo Shoots
1 tbsp. Fresh Ginger
1 tbsp. Minced Garlic (bottled if you have it)
1 tsp. Red Chili Flakes
Preparation
• Slice the chicken breast into bite size pieces
• Mix the wine, soy sauce and corn starch into a marinade
• Marinate the chicken in the marinade for about 30 minutes
• Mix together the hot sauce ingredients in a small bowl and set aside
• Heat the oil (s) in a skillet until hot
• Add the ginger, garlic, and chili flakes - stir for about 20 seconds
• Add the chicken – stir for about two minutes until no longer pink
• Remove the chicken and set aside
• Add more oil if required – heat until hot
• Add the green pepper, onion, bamboo shoots, and cucumber – stir for about a minute
• Add the hot sauce mixture – stir until vegetables coated
• Return the chicken to the skillet – stir until coated
• Thicken with cornstarch or a little flour until slightly thickened
• Turn the heat off – leave the curry covered in the skillet until ready to serve
• Serve by itself, as a side dish, or on a bed of steamed rice
Note: Once the oil in the skillet is hot it doesn’t take long for the ingredients to cook.
Careful when adding ingredients to hot oil as it will spatter. Adjust spices (ginger, chili flakes, chili oil) to level of heat required.