Chili chicken.

S4

600g chicken fillet
60ml soy
60ml hoisin
3 cloves of garlic, finely chopped
2 small red chilies, finely chopped
15ml brown sugar
80ml water

Mix the soy, hoisin, garlic, chili and sugar in a bowl. Then toss the chicken in the mix and let it marinate for 15 min.
Heat a nonstick frying pan on medium to high heat, shake the marinade of the chicken and fry for 5 min on each side, or till done. remove the chicken from the pan and place on a heated plate, cover with foil.
Combine the water and the marinade in the frying pan and reduce till syrupy.
Slice the chicken 1cm thick, serve with rice, spring onion and drizzle with sauce.

drink: terra del capo, 2004 sangiovese