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| 4 | tablespoon | soy sauce | | 1/2 | cube | chicken stock cube, crumbled | | 3 | tablespoon | basil, torn | | 1 | cup | water | | 1 | | fresh red chile pepper, seeded and thinly sliced | | 1 | | fresh green chile pepper, seeded and thinly sliced | | 2 | tablespoon | fresh lemon juice | | 2 | large | boneless chicken breasts, cut into bitesize pieces | | 4 | tablespoon | olive oil | | 2 | large | onions, finely sliced | | 2 | cloves | garlic, finely chopped | | 2 | tablespoon | flour |
| directions | | Saute the chicken in half the oil in a large frying pan or wok over medium high heat for 5 minutes or until lightly browned. Set the chicken aside. Heat the remaining oil in the same pan. Add the onions and garlic and saute for 5 minutes, or until softened. Place the flour in a small bowl and stir in enough water to make a smooth paste. Stir in the remaining water. Return the chicken to the pan. Add the chile peppers, lemon juice, soy sauce, flour paste, and the stock cube. Simmer, stirring constantly, for 8 minutes, or until the chicken is cooked through. Cook over high heat for 2 minutes until the sauce has reduced a little. Add the basil leaves. Serve hot. |
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