Cut chicken into 3 cm pieces. Slice onion and red pepper on the diagonal, mince ginger and garlic, and cut chilli into rings.

Ingredients

• 700 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
• 250 gPeppers, sweet, red, raw
• 180 gOnions, raw
• 20 gGinger root, raw
• 15 gGarlic, raw
• 20 gPeppers, hot chili, green, raw
• 25 gOil, olive, salad or cooking
• 45 gTomato chili sauce
• 30 gSoy sauce made from soy and wheat (shoyu), low sodium
• 15 gVinegar, distilled
• 3 gSpices, pepper, red or cayenne
• 1 gSalt, table

Method

1. Cut chicken into 3 cm pieces. Slice onion and red pepper on the diagonal, mince ginger and garlic, and cut chilli into rings.
2. Heat oil to 185 °C in a wok. Season chicken with 1 g salt, fry for 8 minutes turning often until the thickest piece reaches 74 °C, then remove it with its juices.
3. Add onion, red pepper, ginger, garlic, chilli and cayenne to the same oil. Stir at 180 °C for 5 minutes so the vegetables soften only partly.
4. Stir in tomato chilli sauce, reduced-sodium shoyu and vinegar. Bubble at 95 °C for 4 minutes until the sauce comes together.
5. Return chicken and all juices and toss at 175 °C for 5 minutes until the sauce is glossy and coats the meat. Serve immediately; all oil stays in the sauce.