Oriental Chili Chicken - cooking recipe

Ingredients

2 tablespoons soy sauce
1 tablespoon tomato paste
1 tablespoon tomato sauce
1 teaspoon chili sauce
1 teaspoon malt vinegar
1 teaspoon sugar
1/4 teaspoon fresh ground black pepper
1 lb boneless skinless chicken breast, cut into strips
2 tablespoons cornstarch
1/2 teaspoon turmeric
1/4 teaspoon salt
4 tablespoons peanut oil
2 garlic cloves, chopped
1 onion, sliced, plus extra
onion, for garnish
1 green chili pepper, chopped, plus extra
green chili pepper, sliced, for serving

Preparation

Stir the soy sauce, tomato paste, tomato sauce, chili sauce, vinegar, sugar and black pepper together in a small bowl, then set aside.
Put the chicken strips in a large bowl with the cornstarch, turmeric and salt and mix well.
Heat the oil in a large frying pan or wok over a medium heat. Add the chicken pieces and fry, stirring occasionally, for 5 minutes, with a slotted spoon and set aside.
Tip the garlic and onion into the oil remaining in the pan and fry, stirring for 3 minutes.
Add the green chili and fry for 1 minute. Return the chicken pieces to the pan and fry for a further 1 minute.
Stir in the spicy sauce mixture and stir for 2 minutes, or until the chicken pieces are cooked through. Check by cutting into a piece of chicken - the juices should run clear.
Serve hot topped with the onion slices and sliced green chilies.