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Chilli Chicken

  

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Serves:

6 as a starter and 4 as a main

Preparation Time:

10 Minutes.

Cooking Time:

15 Minutes

Ingredients:

700g skinless and boneless Chicken Breasts or Thighs
1 level tablespoon Cornflour
1 tablespoon Light Soy Sauce
1 tablespoon Dark Soy Sauce
3 tablespoon Sunflower Oil or Light Olive Oil
50ml Dry White Wine
2 teaspoons Garlic Puree
2 teaspoons Ginger Puree
2 Green Chillies, cut into diagonal pieces
1 Onion, cut into large single layers
½ a Red Pepper, cut into same size as the Chicken
½ a Yellow Pepper, cut into same size as the Chicken
1 teaspoon Chilli Powder or to taste
1 tablespoon Tomato Ketchup
6 Spring Onions, cut into diagonal pieces
1 teaspoon toasted Sesame Oil

Instructions:

1. Cut the chicken into bite sized pieces. Add the Cornflour and both types of Soy Sauce. Mix well and set aside for 15 minutes.

2. Heat 2 tablespoons of the Oil over a medium-high heat in a wok, preferable non-stick, until smoking point and add the Chicken. Stir-fry for 3-4 minutes and splash the Wine over. Continue to stir-fry for 2 minutes. Switch off the gas and transfer the Chicken to a plate along with the cooking juices.

3. Wipe clean the pan and add the remaining Oil and heat over a medium-high heat.

4. Add the Garlic, Ginger and Green Chillies. Stir-fry for 1 minute and add the Onion, Yellow and Red Peppers. Continue to stir-fry for 1-2 minute then add the Chicken along with all the cooking juices. Add the Chilli Powder, Tomato Ketchup and Spring Onion. Add Salt if required. Cook for about a minute, remove from the heat, stir in the Sesame Oil and serve.

© Mridula Baljekar. All rights reserved.