Here’s a really great Spicy Oriental Chicken recipe. This is a really tasty dish that can be made as spicy as you like and as just like most of our spicy chili recipes, this can be put together very quickly without too much fuss. This dish is typically a oriental chicken salad meal and is ideal for any occasion.
Spicy Oriental Chicken Recipe
Ingredients:
2 – 3 hot red chillies (de-seeded) chopped
2 tbsp light or dark soy sauce
4 boneless, skinless chicken breasts (cut into bite-size chunks)
2-3 tbsp sherry (optional)
2 tbsp sesame oil
3 tbsp olive oil
2 tsp cornflour
1in/2.5cm fresh ginger (peeled and finely chopped)
2 cloves garlic (peeled and crushed)
1 green, red and yellow pepper (de-seeded and sliced)
5-6 spring onions
2 carrots (peeled and thinly sliced)
8oz/225g broccoli (cut into florets)
Mix the soy sauce, flour, sesame oil and sherry in a bowl and add the chicken, making
sure that chicken is fully coated. Heat up the olive oil in a wok or pan until just
before smoking then spoon out the chicken and stir-fry in wok until sealed. You can
discard the remaining marinade.
Take out and set aside chicken and keep warm. Now add the ginger, garlic, chillies,
peppers, carrots and broccoli to the wok and stir-fry for 5 minutes. Now add the
onions, chicken, white wine vinegar, honey and tomato puree to the wok – stirring
well. Cover and lower the heat and cook for another 5 minutes, then serve hot.
This Recipe For Chili Chicken is simply mouth-watering and is another easy dish to make in under 30 minutes. This dish is very popular and is ideal for any week day meal. This meal is alive with colours and flavours. You’re bound to like this one!
Recipe For Chili Chicken
Ingredients:
3 Hot red chillies (de-seeded) chopped
4 skinless, boneless chicken breasts (cut into strips or chunks)
2 red onions (cut into chunks)
Small bunch of leafy parsley
1 tsp cayenne pepper
1 tbsp paprika
1 tsp thyme
4 tbsp olive oil
5oz/150g long grain rice
12oz/350g cherry tomatoes
4oz/100g black olives
1 green pepper (chopped into small chunks)
¾ pint/450ml vegetable stock
8oz,225g baby courgettes (halved length-ways)
Salt and black pepper
Method:
Heat up oil in wok or pan and cook chicken for 8 – 10 minutes and turn until golden
brown. Remove chicken and keep warm in a bowl. Fry the onions for about 5 – 6
minutes then remove and keep warm in a bowl or similar.
Now add the green pepper, chillies, paprika, cayenne pepper, 2 tbsp chopped parsley
and rice and stir-fry for about 1 minute. Now add the chicken stock. Bring to the boil
and stir. Cover and simmer for about 10 minutes. Add the chicken, tomatoes, onions
and thyme and stir.
Cover and cook for a further 10 minutes and then add the courgettes and simmer for
about 10 minutes, or until the rice is cooked.
Add the olives and remainder of the parsley; stir and serve hot.
200g/7oz mangetout
4 boneless, skinless chicken breasts
6 spring onions
2 tbsp vegetable oil
2 red peppers
5cm/2in piece of ginger peeled and chopped
1 garlic clove, peeled and crushed
2 tsp cornflour
2 tbsp dark soy sauce
salt and black pepper
Method:
Slice chicken breasts. Slice mangetout lengthways into strips. Trim spring onions and
cut into pieces. De-seed pepper and cut into strips.
Heat the oil in wok or suitable frying pan. Add garlic and ginger and stir fry for 30
seconds. Add chicken strips and stir-fry for a further 3 minutes. Add mangetout, red
pepper and spring onions and stir-fry for another 3 minutes.
Mix the cornflour, soy sauce together with 2 tablespoons of cold water to form a
smooth paste. Pour in the chicken and vegetables and stir – fry for 2 minutes. Season
with salt and pepper and serve.
Tip: Add more chillies if you like it hot!
Serves 4
