Monday, 8 August 2011

Sticky Chilli Chicken

I once made a dish similar to this when I was a teenager and while cooking I got distracted. Lets just say it turned out very sticky, in fact it was so sticky it stuck to the bottom of the pan (not to mention it was charcoal!)

While flipping through recipe books at mums (like i so often do) I came across this recipe for Stir fried chicken with chilli caramel sauce. And if your orgnised and marinate your meat the night before then its a super quick meal after work.

1/2 tsp Chinese five spice
2 tbl spoon grated ginger
2 tbl spoon soy sauce
60 ml rice wine vinegar
4 garlic cloves
800gm chicken thigh fillets - cubed (you can use breast if you prefer)
4 tbl spoon soft brown sugar
3 tbl spoon rice wine vinegar
2 tbl spoon sweet chilli sauce
2 tbl spoon fish sauce
3 tbl spoon chicken stock
3 tbl spoon peanut oil
1 small red chilli
3 tbl spoon coriander

1. Combine the five spice, ginger, soy, 60ml rice wine and half the garlic in a large bowl. Add 1 tsp salt and half a tsp of pepper. Add the chicken, stir to coat. Cover and marinate for at LEAST 4 hours.
2. In a jug/bowl combine the brown sugar, rice wine vinegar, sweet chilli sauce, fish sauce and chicken stock.
3. Heat a wok over medium high heat and add 2 tbl spoons of oil. When the oil starts to smoke add the chicken in batches. Stir fry for 3-4 minutes.
4. Reduce heat and add the remaining oil. Add the chilli and remaining garlic, cook for 30 seconds. Pour in the sauce and allow it to bubble until reduced and caramelised, about 3-5 minutes. Return the chicken without the resting juices. Cook for 1 minute and ensure all chicken is coated. Stir in coriander.
5. Serve with steamed rice.

Enjoy :)

Nutritional Info (per serve):
Fat 27.5gm
Carbs 16gm
Protein 39.5gm
Cholesterol 174.5mg
2010 kilojoules (480 calories)

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