260g Or 10 Oz Fillet Of Chicken
100g Or 4 Oz Of Onions
60ml Or 4 Tbsp Of Tomato Ketchup
5ml Or 1 Tsp Of Worcestershire Sauce
15ml Or 1 Tbsp Of Sugar
15ml Or 1 Tbsp Of Corn Flour
135ml Or 9 Tbsp Of Water
300g Or 15 Oz Of Tomatoes
60ml Or 4 Tbsp Of Vegetable Oil
Preparation:
Slice The Chicken Breast Into Thin Pieces, Place In A Bowl Mixing In 10ml Of Corn Flour And Leave To Marinade For 5 Minutes. Pour 40ml Vegetable Oil Into A Wok And Allow It To Heat, Then Place The Chicken In The Wok To Cook For Approximately 15 Minutes. Making Sure That The Chicken Is White. Place The Cooked Chicken In A Bowl. Cut The Tomatoes And Onion Into Small Cubes. Pouring The Remainder Of The Vegetable Oil Into The Wok. Allow The Oil To Heat Up Then Place The Onions In First, Cooking For A Few Minutes, Followed By The Tomatoes. Cook For Approximately 10 Minutes, Pour In 100ml Of Water. Stir In The Tomato Ketchup, Worcestershire Sauce And Sugar, Cook For A Further 5 Minutes. Then Place The Cooked Chicken In And Mix The Corn Flour With Water (mix 30ml Of Water With Corn Flour), To Make The Sauce Slightly Thicker. This Dish May Be Served With Boiled Rice.
