Chilli Chicken
Equipment
Ingredients
Main Ingredients
chicken breast (boneless, skinless)
500 g
bell pepper (red, green)
2 piece
onion (large)
1 piece
garlic
3 clove
ginger (fresh)
20 g
chili pepper (fresh)
3 piece
soy sauce
30 ml
cornstarch
15 g
sunflower oil
45 ml
salt
5 g
black pepper
2 g
Instructions
Prepare the chicken
Cut chicken breast into bite-sized pieces and season with salt and pepper.
Coat chicken with cornstarch
Toss chicken pieces with cornstarch to create a light coating.
Prepare vegetables
Dice bell peppers and onion into 2cm pieces. Mince garlic and ginger. Slice chili peppers.
Fry the chicken
Heat oil in wok and fry chicken pieces until golden and crispy on all sides.
Stir-fry aromatics
Remove chicken and in the same wok, stir-fry garlic, ginger and chili peppers for 30 seconds.
Add vegetables
Add bell peppers and onion to the wok and stir-fry for 2-3 minutes until slightly softened.
Combine and season
Return chicken to wok, add soy sauce and stir everything together for 2 minutes until well combined.
Serve
Serve hot with steamed rice or noodles.
Storage
Best eaten fresh. Reheating may make chicken slightly dry.
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