Ingredients for 4 people

  • 400g boneless chicken breasts, cut into bite-sized pieces
  • 2 tbs. cornstarch
  • 2 tbs. vegetable oil
  • 1 red bell pepper, seeded and cut into chunks
  • 1 onion, peeled and cut into chunks
  • 2 cloves garlic, minced
  • 2 spring onions, sliced
  • 1 fresh red chilli pepper, finely chopped
  • 150ml orange juice
  • 3 tbs. De Nigris Organic Balsamic Vinegar
  • 3 tbs. tomato ketchup
  • 2 tbs. brown sugar
  • 1 tbs. soy sauce
  • Salt and pepper, to taste
  • Steamed rice, to serve

For the recipe

In a bowl, toss the chicken pieces with cornstarch until they are evenly coated. Set aside.

Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the chicken pieces to the pan and cook until they are golden brown and cooked through. Remove the chicken from the pan and set aside.

In the same pan, add the bell peppers, onion, garlic, spring onions, and chilli pepper. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
In a small bowl, whisk together the orange juice, De Nigris Organic Balsamic Vinegar, tomato ketchup, brown sugar, and soy sauce.

Pour the sauce mixture into the pan with the vegetables and stir well. Bring the mixture to a simmer.

Return the cooked chicken to the pan and stir until it is fully coated with the sauce. Cook for an additional 2-3 minutes to heat the chicken through.

Season with salt and pepper to taste. Adjust the sweetness and tanginess of the sauce by adding more brown sugar or vinegar if desired.

Serve hot over steamed rice. Garnish with additional spring onions if desired.