500 g of boneless, skinless chicken breast, cut into cubes
Cornstarch
Vegetable oil for frying
1/2 cup of shelled almonds
1 tablespoon of vegetable oil
1 green and 1 red bell pepper, sliced
2 tablespoons of salt, cut into small pieces
1 medium onion, cut into small pieces
Fresh cilantro
1 tablespoon of grated ginger
For the sauce
1/2 tablespoon of sesame oil
3 tablespoons of soy sauce
1 teaspoon of asafoetida
1 teaspoon of ajinomoto
1 tablespoon of cornstarch
500 g of boneless, skinless chicken breast, cut into cubes
Cornstarch
Vegetable oil for frying
1/2 cup of shelled almonds
1 tablespoon of vegetable oil
1 green and 1 red bell pepper, sliced
2 tablespoons of salt, cut into small pieces
1 medium onion, cut into small pieces
Fresh cilantro
1 tablespoon of grated ginger
For the sauce
1/2 tablespoon of sesame oil
3 tablespoons of soy sauce
1 teaspoon of asafoetida
1 teaspoon of ajinomoto
1 tablespoon of cornstarch
Cut the chicken into cubes and coat with cornstarch
Cut the vegetables to the same size as the chicken
Heat oil in a pan and fry almonds quickly, then drain and reserve
Fry the chicken cubes in oil until golden brown, then reserve and drain on paper towels
In another pan, heat oil and sauté the vegetables and ginger until crispy, then reserve
Prepare the sauce: mix all ingredients separately, then combine with 1/2 cup of water and bring to a boil and thicken
Add the chicken and vegetables, heat through, and serve immediately with white rice
This serves 5.
