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Stir-Fried Chicken with Peppers in a Sherry Sauce BBQ Recipe

Serves 3-4
375g (12oz) chicken breasts, boned and skinned
1 teaspoon salt
2 teaspoon cornflour
2 tablespoons groundnut oil
1 medium-size green pepper, de-seeded and cut into 2.5cm (1 inch) pieces
1 medium-size red pepper, de-seeded and cut into 2.5cm (1 inch) pieces
2 dried red chilli peppers, de-seeded and cut into fine shreds
1 tablespoon lard

Sherry sauce:
3 tablespoons chicken stock
2 tablespoons dry sherry
1 1/2 tablespoons red wine vinegar or 1 tablespoon Balsamic vinegar
1 tablespoon tomato puree
2 teaspoons cornflour

Slice the chicken into small bite-size cubes. Sprinkle over with the salt and cornflour and rub all together with 2 teaspoons of oil. Combine the sauce ingredients in a bowl, mix well and put to one side.

Heat the wok on the barbecue and add the remainder of the oil. When the oil is hot, add the chicken and stir-fry for about 2 minutes or until the chicken has nicely browned. Remove the chicken to a bowl and keep warm adjacent to the barbecue. Melt the lard in the wok and add the sweet peppers and prepared sauce. Stir and cook until the sauce starts to boil before returning the chicken. Stir-fry for a further 2 minutes.

Serve immediately.

This recipe appears in 'The Barbecue Book... Burgers to Banquets' by Jim Marks

Photograph by Paul Dixon Photography