Ingredients
- 1 tablespoon oil (peanut oil)
- 1 green capsicum, deseeded and cut into 2cm pieces
- 1 large carrot, peeled and cut into 2cm pieces
- 2 garlic cloves, minced
- 3 teaspoons ginger root (finely chopped)
- 650 grams boneless skinless chicken thighs (fillets, excess fat trimmed and cut into 2cm pieces)
- 80 ml light soy sauce (1/3 cup)
- 1 tablespoon caster sugar
- 1 tablespoon mirin
- 6 red chillies, small dried
- 2 green shallots, trimmed and thinly sliced
- 1 teaspoon sesame oil
- Steamed rice, to serve
How to Make
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Step 1: Heat the oil in a wok over high heat and add the capsicum and carrot and stir-fry for 2 minutes or until softened and use a slotted spoon to transfer to a plate.
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Step 2: Add the garlic and ginger to the wok and stir-fry for 1 minute or until aromatic and then add the chicken and cook, stirring occasionally, for 5 minutes or until starting to brown.
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Step 3: Add the soy sauce, sugar, mirin and chillies and reduce heat to medium and simmer, stirring occasionally for 15-20 minutes or until liquid has reduced.
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Step 4: Return the capsicum mixture to the wok and cook, tossing, for 1 minute or until heated through and then drizzle with sesame oil and sprinkle with shallots.
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Step 5: Serve with steamed rice.
We hope you enjoy this recipe!
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