|800 g||chicken thighs — boneless and skinless, cut into bite-sized pieces|
|vegetable oil — for shallow frying|
|700 g||McCain Hawaiian Stir Fry|
|1/2 cup||tomato sauce|
|1/2 cup||brown sugar|
|2 tbsp||soy sauce|
|1/2 cup||white vinegar|
In a small bowl combine the sauce ingredients. Set aside.
Add the diced chicken thighs to a bowl. Add the flour and salt and mix well to coat.
Over medium heat, add oil to a wok. Once the oil is hot enough (test with wooden chopstick and look for bubbles), add the chicken. Fry on each side for 4-5 minutes or until golden crispy brown on both sides.
Remove chicken from the wok and place on a paper towel-lined plate or a cooling rack. Discard excess oil, reserving only about 1 tbsp.
Over medium heat add the frozen McCain Hawaiian Stir Fry mix and fry briefly.
Pour in the sauce and let it simmer to thicken and reduce slightly.
Once thick, add in the fried chicken and mix to coat evenly.
Garnish with green onions and sesame seeds and serve with freshly steamed rice.
For a vegan version substitute the chicken with firm tofu.
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