4 Chicken Thigh Fillets 1 medium Onion 1½ Orange Bell Pepper 1 medium sized Chilli 2 Cloves of Garlic (Lehsan) 1¼ tsp. Ginger (Pisi Adrak) (grounded) 1 tbsp. Granulated Sugar 1½ tsp. Salt 200 ml. of Vegetable Stock 1 tbsp. Dark Soy Sauce 1 tbsp. Sherry 1 1½ tbsp. Chilli Sauce 1 tbsp. White Wine (optional) Vinegar (Sirka) 1 tbsp. Groundnut Oil
1Roughly chop the onion and pepper. Finely chop the garlic. Slice the chicken. Cut the chilli in half, discard the seeds and chop. Heat the oil in a large deep frying pan or wok, and add the garlic, onion, chopped chilli, pepper, chicken and ground ginger. Fry for about 5 minutes at a high heat. Add the remaining ingredients to the pan, and continue cooking until most of the liquid has evaporated, and the chicken is cooked through (this should take 10 - 15 minutes).Serve with Chinese Rice or noodles.