2 Large chicken breasts
1 pepper (any colour)
1 red onion
2.5 heaped tbs plain flour
2 heaped tbs brown sugar
Dark soy sauce
- Chop your chicken into bite size chunks, slice the carrots and half them. After peeling the skin off the onion, slice off each end, then quarter the rest before peeling the layers apart. Finally, chop the pepper into bite size chunks.
- Put the flour and sugar into a large jug and fill the jug 2/4 the way with COLD water. Stir well until all lumps have gone.
- Add the onions to a wok with a small amount of olive oil (or sunflower if you don’t have olive) and put in a healthy amount of paprika to cover.
- Once your onions are cooked, add in the chicken and stir well, ensuring the chicken has a red tinge from the paprika, if not, add more.
Cook the chicken through.
- Add the carrots and peppers to the pan and stir together.
- Add in a large amount of soy sauce and mix in well. For this meal I usually use 3/4 a normal sized bottle.
- Give the flour and sugar mixture another stir, since making it, its likely to have settled.
- Stir together well, this will give a light brown sauce. Leave for 20 minutes to allow the flour to cook. Once you go back to it, taste and add more soy sauce if necessary.
If the sauce is to thick from the flour, remove some of the sauce with a spoon and set to one side before adding more water.
- Leave the pot to simmer whilst putting some noodles to boil, once done, drain and stir into the pot.
- Serve and Enjoy!!
(P.S : it tastes even better with garlic bread.
Considering it was Tuesday that I made this meal, it was only right to have pancakes for afters…
Would it really be pancake day without a pancake flip boomerang?!