Sweet Chili Chicken

Serves 4 to 5  Prep Time 15 minutes  Cook Time 15 minutes

250 grams chicken leftovers (about 1/4 of a whole chicken)
1 small carrot                               
1 small red pimiento
1 small green pimiento     
3 stalks onion leeks               
1/4 cup butter or margarine               
1 piece hot chili pepper         
1 cup banana ketchup                    
1 tablespoon oyster sauce

1 teaspoon sugar 
salt and pepper to taste

1  Cut chicken leftovers into serving  portions. Slice carrot, pimientos, and leeks into narrow strips.
2  Melt butter in medium skillet. Half-cook vegetables. Remove from butter and set aside. Crush the hot chili pepper in the butter. Add in the chicken cutlets. Stir and allow to fry in the butter for a minute or so. Pour in the banana ketchup, oyster sauce, and sugar. Let simmer for about 5 minutes. Season with salt and pepper.
3  When done, arrange chicken pieces in a serving platter. Pour sweet chili sauce on it and garnish with half-cooked veggies.