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© 2020 Ching He Huang. All rights reserved.

Sweet Chilli Chicken

Serves : 4 Preparation 10 mins Cooking 7 mins Total 17

Nutrition facts: 266.00 calories 16.80g protein 21.30g carbs 13.40g sugars 13.10g fat 3.00g 2.30g fibre 424.00mg sodium

For the stir-fry: 2 tablespoons Groundnut oil 3 stalks, top and tailed, hard outer pieces removed, smash, sliced into 1 inch pieces Lemongrass 1, deseeded and sliced into long strips Red pepper 1, deseeded and sliced into long strips Yellow pepper 2, rolled, juiced Lime 1, top and tailed, sliced 1cm on the angle Spring onion For the chicken: 300g, de-skinned, de-boned, sliced into strips Organic chicken thighs 2 pinches Sea salt ¼ teaspoon Ground white pepper 1 tablespoon Cornflour Seasonings: 1 tablespoon Mirin 4 tablespoons Sweet chilli sauce 1 tablespoon Low sodium light soy sauce A quick and tasty recipe thats perfect after a long day at work.

Sweet Chilli Chicken

Serves : 4
Preparation time 10 Minutes
Cooking time 7 Minutes

per serving

Cals

266.00

Protein (g)

16.80

Carbs (g)

21.30

Sugars (g)

13.40

Fat (g)

13.10

Sat Fat (g)

3.00

Fibre (g)

2.30

Sodium (mg)

424.00

chicken

Source from

Ching He Huang Web Site

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About the recipe

A quick and tasty recipe thats perfect after a long day at work.

For the stir-fry

Groundnut oil - 2 tablespoons
Lemongrass - 3 stalks, top and tailed, hard outer pieces removed, smash, sliced into 1 inch pieces
Red pepper - 1, deseeded and sliced into long strips
Yellow pepper - 1, deseeded and sliced into long strips
Lime - 2, rolled, juiced
Spring onion - 1, top and tailed, sliced 1cm on the angle

For the chicken

Organic chicken thighs - 300g, de-skinned, de-boned, sliced into strips
Sea salt - 2 pinches
Ground white pepper - ¼ teaspoon
Cornflour - 1 tablespoon

Seasonings

Mirin - 1 tablespoon
Sweet chilli sauce - 4 tablespoons
Low sodium light soy sauce - 1 tablespoon

Steps

Prepare all the ingredients. Then season the chicken breast pieces with cracked sea salt, ground white pepper and then toss it lightly with the cornflour.
Heat a wok over high heat, add the groundnut oil and give the oil a swirl in the wok to distribute the oil. Then add in the lemongrass and toss it in the oil to release their aroma for less than 1 minute, then followed by the chicken thigh strips. Stir fry the chicken for a good 2-3 minutes until browned (you can use a wooden spatula to help scrape any sticky bits of chicken off the side of the wok, this is because of the cornflour but the cornflour helps to seal in the chicken juices). Follow by adding the mirin and stir fry together for another minute, until the chicken is browned at the edges but with a silky sheen.
Add the peppers to the chicken in the wok and keep stirring and cook for less than 1 minute until the peppers wilt, after which its time to add the seasoning.
Add the sweet chilli sauce, low sodium light soy sauce and the lime juice (just squeeze in). Then add in all the spring onions and stir-fry together and serve immediately with steamed Jasmine rice or egg fried rice.

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For the stir-fry

Groundnut oil - 2 tablespoons
Lemongrass - 3 stalks, top and tailed, hard outer pieces removed, smash, sliced into 1 inch pieces
Red pepper - 1, deseeded and sliced into long strips
Yellow pepper - 1, deseeded and sliced into long strips
Lime - 2, rolled, juiced
Spring onion - 1, top and tailed, sliced 1cm on the angle

For the chicken

Organic chicken thighs - 300g, de-skinned, de-boned, sliced into strips
Sea salt - 2 pinches
Ground white pepper - ¼ teaspoon
Cornflour - 1 tablespoon

Seasonings

Mirin - 1 tablespoon
Sweet chilli sauce - 4 tablespoons
Low sodium light soy sauce - 1 tablespoon