4Tbs soy sauce
2Tbs tomato paste
3Tbs tomato sauce
2Tbs sweet chili sauce
2tsp brown sugar
1 1/2Tbs rice wine vinegar
2Tbs lemon juice
salt and pepper
2-3 large chili peppers. I used 2 banana peppers and one poblano pepper.
I also added 2 serrano peppers for a spicy heat. You can omit the serranos if you want to make the dish milder or you can seed the pepper. I wanted it extra spicy so I sliced the serrano without seeding it.
Grate 3-4 cloves of garlic and 2 inches on fresh ginger
Next cut boneless chicken breast into one inch cubes and marinate in 1/2tsp of turmeric, 2Tbs cornstarch and salt and pepper for 5 minutes.
In a skillet or wok heat 2Tbs of canola oil. Add chicken and fry until chicken is cooked through (at least 5-7 minutes). Once chicken is cooked, remove it from pan and set aside.
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