Baby chicken in a savoury sweet and sour vegetable sauce

Fairlady
6 servings Prep: 25 mins, Cooking: 40 mins
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Poultry

By Food24 November 03 2009
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Ingredients (12)

olive oil — or sunflower oil
3.00 chicken — baby, halved
salt and freshly ground black pepper
1.00 onion — chopped
2.00 garlic — large cloves, crushed
3.00 peppers — sliced
3.00 tomatoes — peeled and chopped
1.00 cucumber — English variety, halved, deseeded, sliced
30.00 ml vinegar
30.00 ml soy sauce
15.00 ml cornflour
fresh coriander — or parsley, chopped
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Method:

Heat a little oil in a large saucepan or sauté pan and fry chickens all over until browned; just a few minutes each side. Wipe out pan with paper towels. Season chickens with salt and pepper. Add a little fresh oil to pan, stir in vegetables and heat through. Return chickens to pan, cover and cook gently until tender, 20 to 30 minutes, turning occasionally. Lift out chickens and, if you think they look a bit pale, grill for a few minutes. Put on a serving platter.
Meanwhile mix together vinegar, soy sauce, sugar and cornflour and stir into vegetables. Bring to boil, stirring gently. Check seasoning. Spoon over chickens, garnish with chopped coriander or parsley and serve with plenty of sticky white rice and side dishes like chillies in soy sauce.



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