Ingredients
1 kg boneless, skinless chicken thigh meat
½ tbsp cornflour
2 tsp New York Cut pepper
salt
1 large onion
2 cups chopped celery
SAUCE:--
¾ cup chicken stock
¼ cup soy sauce
3 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp rice bran oil
½ tbsp cornflour
½ tbsp New York Cut pepper
RICE:--
1½ cups uncooked Jasmine rice
Directions
Cook rice according to the package instructions and set aside.
Preheat a cooking pan over medium-high heat and add a couple of tablespoons of oil for cooking.
Chop chicken thigh meat into small pieces and place them in a small mixing bowl.
Add ½ tbsp of cornflour, 1 tsp pepper and some salt. Mix very well so that the chicken is coated in cornflour, salt, and pepper evenly. Set aside.
Dice onion and celery and sauté for a few minutes.
Once veggies are softened, add chicken and mix well. Sauté chicken until about half way cooked.
While chicken is cooking, whisk SIDS LOW SUGAR RASPBERRY VINEGAR, chicken stock and ingredients for the sauce in a small bowl.
Add sauce into the pan with the chicken, stir well. Bring the sauce to simmer and lower the heat to medium-low.
Stir and cook chicken and veggies until chicken is completely cooked. Take off heat and thicken if necessary.
