Ingredients
- 4 free range chicken breasts
- 1 tbsp of rice wine
- 1 tbsp of light soy sauce
- ½ teaspoon salt
- 1 green pepper, cut in 1 inch sqaures
- 1 red pepper, cut in 1 inch sqaures
- 6 spring onions, finely sliced
- 1 egg, beaten
- 2 tbsp cornflour
- sunflower oil
- 300ml of chicken stock
- 2 tbsp light soy sauce
- 1 tsp of salt
- 4 tbsp Chinese white rice vinegar
- 2 tbsp caster sugar
- 2 tbsp tomato puree
- 2 tsp cornflour
- 2 tsp water
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