4-6 servings
Prep: 10 mins,
Cooking: 20 mins
Who says sauces must be creamy? Asian-style options are flavorful and light, too.
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Ingredients (14)
15 ml | vinegar — rice wine |
15 ml | soy sauce — light |
4 | chicken breast fillets — cubed |
1 | eggs — beaten |
30 ml | cornflour |
80 ml | oil — for frying |
300 ml | stock — chicken |
30 ml | soy sauce — light |
salt and freshly ground black pepper | |
60 ml | vinegar — rice wine |
30 ml | castor sugar |
peppers — mixed, cubed | |
6 | spring onions — finely sliced |
10 ml | cornflour |
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