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1
Slice chicken fillets into thin strips.
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2
Mix chicken with oil, garlic, spring onions, soy sauce, vinegar, chili powder and chili sauce and sugar.
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3
Using a high heat, fry chicken mixture in a large frypan until chicken is well cooked through, stirring all the time (since the chicken is sliced thinly, this takes only a few minutes).
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4
The mixture will reduce slightly as the chicken cooks.
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5
Mix cornflour with the chicken stock (or water) in a small cup, so there are no lumps.
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6
Add cornflour mixture to the chicken mixture and cook on high until mixture reduces by half (Watch out, this literally takes 30 seconds to a minute).
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7
Toss in the coriander.
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8
Serve on rice or noodles with a salad.
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9
I often omit the chili sauce if serving to young children and it tastes a little bit more bland but great all the same.
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10
This cooks so fast that I cut up the chicken, put it in the fridge, have everything else ready in the frypan and the cornflour and coriander ready to go and just fling everything together at the very last moment.
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11
Making it too far in advance means that the sauce gets so thick that it starts sticking terribly to the bottom of the frypan.
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12
90% of the cook time is the time it takes to crush the garlic, chop the onions, mix the cornflour etc. Time in the frypan is +/- 4 minutes.
