1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
1-2 tablespoons cornflour, mixed with 1 tablespoon water
350g chicken, cut into pieces
2 tablespoons sugar
1 tablespoon soy sauce
4 tablespoons tomato ketchup
1 teaspoon Worcestershire sauce
4 tablespoons water
1 bunch celery, chopped
2 tablespoon oil
2 tablespoons finely chopped garlic
1 onion, sliced
1/4 teaspoon salt
4 tablespoons red wine (optional)
2-3 tomatoes, diced
1-2 tablespoons cornflour, mixed with 2 tablespoon water
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Method Prep:1min › Cook:1min › Ready in:2min
Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the chicken, stir to coat and allow to marinate for 20 minutes.
Meanwhile, make the sauce by mixing together the sugar, soy sauce, tomato ketchup, Worcestershire sauce and water. Set aside.
Blanch celery in boiling water for 3-4 minutes. Drain and set aside.
In a large frying pan, heat 1 tablespoon oil over high heat. Stir-fry the garlic until aromatic, 2-3 minutes. Add the onions with salt and stir-fry until soft, 3-4 minutes. Add the chicken, stir-fry for 3-5 minutes. Stir in the red wine.
Add the celery, sauce and tomatoes. Quickly mix the ingredients and cook for 3-4 minutes. Add just enough cornflour slurry to thicken the sauce, then serve.
It serves 2-4 people i would blanch the celery a bit longer still got the raw taste of the cerely i would rather they be softer.wouldnt add tomatoes next unless they were a tin of chopped tomatoes. - 20 Feb 2015