Directions

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  1. Cut the onions and green chillies (deseeded) into ½” squares.
  2. In a non-stick frying pan, put the boneless chicken breast and cover and leave to steam on low flame. Cook until the chicken is completely cooked (slice to check the inside).
  3. Shred the chicken to about ½” long pieces.
  4. In a pan heat oil and sauté the onions for 30 seconds on medium flame.
  5. Add the green chillies and stir fry for another 30 seconds.
  6. Add the chicken and stir fry for another 30 seconds.
  7. Add the chicken stock and bring to a boil.
  8. Reduce flame to low and cook covered for 15-20 minutes.
  9. Stir in the salt, vinegar and soy sauce.
  10. Dissolve the cornflour in water in a separate bowl and slowly stir into the pan stirring constantly.
  11. Cook uncovered on medium heat for 5 minutes.
  12. Serve with Egg Fried Rice.

Note

  • If you want to make this less spicy, swap out some of the chillies for green capsicums (1 medium).