500g boneless and skinless chicken breast, cut into cubes
Cornstarch
Frying oil
Halved cup of almonds without shells
One spoonful of oil
Two green and red bell peppers, seeded and chopped
Two cloves of garlic, minced
One small onion, chopped
Fresh cilantro leaves
One spoonful of grated ginger
For the sauce
One half spoonful of sesame oil
Three spoonsful of soy sauce
One teaspoon of MSG
One teaspoon of aji-no-moto
One spoonful of cornstarch
500g boneless and skinless chicken breast, cut into cubes
Cornstarch
Frying oil
Halved cup of almonds without shells
One spoonful of oil
Two green and red bell peppers, seeded and chopped
Two cloves of garlic, minced
One small onion, chopped
Fresh cilantro leaves
One spoonful of grated ginger
For the sauce
One half spoonful of sesame oil
Three spoonsful of soy sauce
One teaspoon of MSG
One teaspoon of aji-no-moto
One spoonful 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 quickly fry the almonds until golden brown
Drain and reserve
Fry the chicken cubes in hot oil until golden brown, then drain and reserve
In a frying pan, heat one spoonful of oil and quickly cook the vegetables and ginger until crispy. Reserve
Prepare the sauce: In a bowl, combine all ingredients and separately dissolve the cornstarch in 1/2 cup of water
Mix everything together and bring to a simmer until thickened
Add the chicken and vegetables, heat through, and serve immediately with white rice
Serve hot for 5 portions.
