Description
A really tasty oriental style chicken dish- perfect weekend fakeaway!
Syns: 2.5 per portion
Ingredients
Scale
- 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!
- Prep Time: 15 minutes
- Cook Time: 15 minutes