INGREDIENTS

-3 Chili’s Copped

-Boned, skinned chicken. Diced (200g)

-Soy sauce

-fish sauce

-Onion 1/4 sliced

-Blended oil

-Garlic chopped

-Basil leaves

-Steamed rice (100ml)

-Lemon

Sweet chili sauce-

-Red wine vinegar

-Sugar

-Chili

-Red Jalapeno mash

-Garlic

-Water

-Corn flour

METHOD

For making sweet chili sauce-

-Finley chop chilies and garlic.

-Add to blender with sugar, water and vinegar and blend until you have a smooth liquid.

-Simmer in sauce pan and slightly reduce.

-Make slurry with corn flour and water then add to sauce pan.

-Simmer and reduce until required constancy.

For making the chicken-

-Heat oil in a hot wok pan.

-Fry chicken in hot oil for 10min over high heat.

-Remove chicken from wok then add oil garlic and onion and fry for 3min.

-Return chicken to wok and add chilies ,sweet chili sauce, soy sauce and fish sauce.

-Fry for 10 min until cooked an serve hot.

For making rice-

-Bring 200 ml water to biol. -Add rice and salt.
-Cook for 10-15 min covered -Season to taste and serve hot.