For the Chicken
- 6 tablespoons peanut oil
- 3 small red chili peppers, seeded and broken up
- 1 cup chopped carrots
- 8 skinned and boned chicken thighs, cubed
- 2 bunches spring onions, chopped
- 3 tablespoons chopped garlic
- 1/2 cup water
- 4 tablespoons soy sauce
- 4 teaspoons vinegar
- 4 tablespoons cornstarch
- 4 tablespoons sugar
- steamed rice to serve
Add oil to Dutch Oven. When oil begins to smoke, add crushed peppers and carrots. As the carrots become limp, add chicken.
When the chicken is about 90 percent cooked, add the onions and garlic.
Cook an additional 3 minutes or until the chicken is cooked through.
Combine water, soy sauce, vinegar,
cornstarch and sugar and stir into the oven until sauce thickens slightly.