I lurve Chinese food, and this morning I left the house without having cooked, I had a vague idea I would make chili chicken.
As it turned out it was really delicious, not too spicy, altho the heat builds up, you don't realise it's spicy till you've finished eating and find your mouth slightly tingly!
Unfortunately I forgot to take pictures of the final result, I dished up before remembering I wanted to post it up. sooo pictures are a leetle bit errmmmmm eaten!!!!!
Recipe is as follows;IngredientsFor the sauce
4 garlic cloves, finely chopped
2.5cm/1in piece fresh root ginger, peeled, finely chopped
1 red chili, de-seeded, finely chopped
½ red pepper, de-seeded, sliced into strips
2 tomatoes, sliced
5 tbsp water
2 tbsp tomato ketchup
1 tsp light brown sugar (I used dark, didn't have light)For the chicken
1 tbsp groundnut oil (I used olive)
250g/9oz skinless chicken breast fillets, sliced
1 courgette, sliced into strips (I don't like courgettes much so used finely sliced carrots and largely chopped mushrooms instead)
½ red or yellow pepper, de-seeded, sliced into strips (I used red, as the sauce requires half a red pepper so I used the other half up in this bit, next time I am going to use green peppers tho, as I love green peppers)
2 tbsp light soy sauce (I used dark didn't have light)
2 large spring onions, sliced lengthways
1.For the sauce, place all of the sauce ingredients into a food processor and blend until smooth.
2.For the chicken, heat a wok until smoking and add the groundnut oil, then add the chicken and stir fry for 2-3 minutes, or until lightly golden. Add the courgette and red pepper and stir fry for 1-2 minutes, then pour in the sauce and bring to the boil. Cook for a further 2-3 minutes, or until the chicken is cooked through.
3.Season with the soy sauce, and pile onto a serving plate. Garnish with the spring onions and serve immediately I also added a tsp of salt during the cooking process, but the soy sauce does make it salty (not enough for me tho)