Takeaway style spicy oriental chicken

Takeaway style spicy oriental chicken

A really tasty oriental style chicken dish- perfect weekend fakeaway!

time

15 mins

pan

15 mins

fire

246 kcal

time

15 mins

pan

15 mins

fire

246 kcal

Takeaway style spicy oriental chicken

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

I really fancied a Wagamama-style dish at the weekend and this one’s delicious- lots of lovely flavours but also lots of speed foods and super-healthy!

If you haven’t discovered Sriracha chilli sauce yet and you love chilli, you have to get some! It’s super hot (but not unbearable) and only 0.5 syns per tablespoon. You can get it on Amazon- click here but I got mine in Sainsburys, I’ve seen it in Tesco’s and if you are lucky enough to have an Oriental supermarket near you then they are bound to have it!

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Takeaway style spicy oriental chicken

Servings: 4
A really tasty oriental style chicken dish- perfect weekend fakeaway!
Syns: 2.5 per portion
Print Recipe
15 mins
15 mins
marinade time1 hr

Ingredients

  • 1 red chilli finely chopped
  • 1 tbsp chilli sauce my favourite is sriracha- you can get it in most supermarkets
  • 2 garlic cloves finely diced
  • 2 tbsp brown sugar
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp ketchup
  • 1 tbsp malt vinegar
  • 1 tbsp tamarind paste
  • 1 tbsp fish sauce
  • 3 chicken breasts cut into strips
  • 1 onion cut into wedges
  • 1 red pepper
  • 1 green pepper
  • large handful mangetout
  • 2 tsp dried chilli flakes
  • small bunch spring onions chopped
  • basmati rice and a sprinkling of sesame seeds to serve
  • A lime cut into wedges to garnish

Instructions

  • Place the chopped red chilli, chilli sauce, garlic, sugar, soy sauce, ketchup, malt vinegar, tamarind paste, fish sauce and chicken into a bowl, stir up, cover with clingfilm and marinade in the fridge for an hour.
  • Put rice onto cook, and while it's cooking heat up a non-stick frying pan sprayed with Frylight, and fry the onion wedges for 2-3 minutes until slightly softened.
  • Using a slatted spoon, spoon the chicken into the frying pan (leaving the marinade in the bowl) and fry for about 8 minutes.
  • Add in the remaining marinade, and bring to a bubble, then simmer for about 3 minutes.
  • Throw in the peppers, mangetout and chilli flakes and simmer for a minute. Stir through the spring onions and cook for a further 2 minutes.
  • Serve with rice and wedges of lime. A few sesame seeds make it look pretty but aren't necessary!
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!