400mlchicken stockjust-boiled if cooking on the hob (or 200ml if using the slow cooker)
30gsoft light brown sugar
4tbsptomato ketchup
2tbspapple cider vinegar
1tspcornflour
1tbspsoy sauce
optional - 1 spring onionsliced (to garnish)
Instructions
Slow-cooker Instructions
Follow step 1 as below, then transfer the chicken to a slow cooker, along with the onion, garlic, ginger, chilli, 200ml of stock, sugar, ketchup and vinegar. Put on the lid and cook on the low setting for 6 hours. Add the peppers and cook for a further 30 minutes, then follow step 3 as below.
Instructions
Heat the oil in a heavy-based casserole over a medium heat. Cook the chicken for 4 minutes or until golden.
Add the onion, peppers, garlic, ginger and chilli, and cook for 1 to 2 minutes. Add the stock, sugar, ketchup and vinegar, then give it a good stir. Put a lid on, reduce the heat to low and cook for 45 minutes
Whisk together the cornflour and 1 tbsp of water in a small bowl, then add to the pan, stirring until thickened. Just before serving, add the soy sauce to taste, then sprinkle over the spring onions, if using.
We enjoyed ours with boiled basmati rice, prawn crackers and sweet chilli sauce…yum!
Notes
This can be cooked in a slow-cooker or on the hob - the Instructions for both are below.
David can’t remember which TV chef he saw doing it, but they leave the skin on fresh root ginger…it gives extra warmth, so that’s what we’ve been doing. It will still grate easily enough.