tbsp corn flour
tbsp soy sauce
cup apple vinegar
gm chicken breast fillet
garlic cloves (thinly sliced)
tbsp fresh ginger (finely grated)
cup chicken stock
tsp sesame oil
fresh red chili (thinly sliced)
Steamed white rice for serving
cup Noor Oil
Mix the corn flour, half the soy sauce and 1 tablespoon vinegar in a bowl, then add the chicken and coat it well with the mixture. Heat half the Noor Oil in a frying pan over high heat. Cook the chicken in batches for 2 minutes or until golden colored and transfer it to a plate covered with paper towel to absorb excess oil.
Heat some Noor Oil in another frying pan over high heat and stir-fry the garlic and ginger until the aroma spreads in the kitchen. Add the bell pepper and stir-fry for 3 minutes or until tender, put the chicken into the pan along with the stock, cinnamon, remaining soy sauce and vinegar. Lower the heat to simmer stirring occasionally, for 12 minutes or until the chicken is cooked through and the sauce is reduced. Drizzle over with some sesame oil.
Top with chili and serve Chicken pot piping hot with rice garnished with some fresh chili slices on top.