Today's dish is a variation on the theme of Asian dishes in a wok, but without any sweet tastes there. It is rich, tasty and expressively sharp. Therefore, if you like softer – immediately cut down on the amount of pepper or hot sauce. Like all similar dishes, it is very tasty to eat with boiled or steam rice or with noodles.
1.Cut onions half rings. Finely chop ginger, hot pepper and garlic. Cut the thigh fillets small pieces, mushrooms – plates, sweet pepper – straw. In a frying pan on medium-high heat, heat 2 tbsp. of vegetable oil. Fry chicken in a few visits until golden crust. Shift to the plate.
2.In the frying pan, put onions and fry, stirring, for 3-4 minutes.
3.Add garlic, pepper and ginger. Fry, stirring, for 1 minute.
4.Add the sweet pepper and mushrooms, fry for another 3 minutes.
5.Mix ingredients for sauce (soy sauce, apple or white wine vinegar, sugar, Tabasco, green onion feathers, corn starch, salt and pepper) in the bowl.
6.Put the pieces of chicken into the frying pan and pour in the sauce. Cook, stir, until the sauce thickens, for 1-2 minutes. Remove from the plate and serve.