1 tbsp vegetable oil
400g (14 oz) chicken thigh fillets, cut into bite-sized pieces
1 small onion, sliced
3 garlic cloves, finely chopped
4 cm piece ginger, finely julienned
1 capsicum (bell pepper), deseeded and cut into bite-sized pieces
2 tbsp soy sauce
1 tsp dark sweet soy sauce
2 tbsp ketchup
1 tbsp white vinegar
1 tsp sugar
1 tsp chilli powder (or to taste)
1 tsp corn flour (cornstarch), mixed with 2 tbsp water (optional)
Heat the oil in a wok or large frying pan over high heat. When the pan is hot, pour in the oil. Add the chicken and spread it out in the pan. Allow to sear for 2 minutes before stir-frying with your spatula. Spread the chicken out again and allow it to sear for another a minute. Stir-fry again. Then add the onion and toss for half a minute. Now add the garlic and stir-fry for another half a minute. Toss through the ginger. Then add the capsicum and stir-fry for another minute.
Now add the soy sauce, dark sweet soy sauce, ketchup, vinegar, sugar and chilli powder. Stir-fry for another minute or until the sauce is thick and glossy. If there is a lot of liquid in your pan and it’s not thick, add the corn flour.
Remove from heat and serve.