16 Nov

Prepared by : Mohamed Ibrahim Ghanem -  Social studies head of department

Duration of Preparation: 45 minutes

Four boneless chicken breasts, washed and cut into medium cubes
A grain of carrotspeeled and cut in half circles
A green colored pepper, and you can add red and yellow,diced the same size as chicken
1 medium onion, cut into squares or slices. A pinch offlour, salt, black pepper, chicken spice and paprika
A pinch of vinegar, lemon, and oliveoil to clean chicken
Pinch of shredded fresh gingeSauce: Four tablespoons of ketchup
Four tablespoons of soy sauce
A cup ofluke warm water dissolved in it a tablespoon of starch powder
1 teaspoon sugar
1teaspoon vinegar
Soak the washed and sliced chicken pieces in a mixture of olive oil, vinegar, lemon juice and salt to ensure the cleanliness of the chicken and the removal of its rancidity, and keep them for some time. Wash the chicken from the vinegar and lemon mixture and soak it with flour added to it, salt and chickenseasoning, black pepper, and paprika until it is well covered from all sides and leave it aside. Heat a generous amount of oil, put the chicken pieces and fry them on a high heat for the first three minutes, then reduce the fire a little to the maturity stage, it will take approximately eight minutes and until it becomes a beautiful golden brown color, transfer it on a tissue paper to get rid of the excess oil. In a large frying pan, we put alittle oil and stir in the vegetables from carrots to capsicum, onions, and fresh ginger shredded for five minutes. You can add hot peppers with vegetables if we want tointroduce a little hot taste to the dish. Put the chicken pieces and stir to combine with the vegetables. Add the aforementioned sauce ingredients to the vegetable mixture with a pinch of salt and a cup of warm water. Finally, add the starch cup of water to the mixture and stir until the sauce is thick