Chilli Chicken With Ginger And Red Peppers Food

GINGER CHICKEN

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.

CHILLI CHICKEN WITH GINGER AND RED PEPPERS

Steps:

• Combine cornflour with 55ml water in a small jug or bowl.
• Stir in the soy sauce, honey and chilli sauce, mix well and set aside.
• Heat Vegetable Oil in wok, and stir fry chicken for 5 minutes until cooked, remove and keep warm.
• Add Sesame oil to wok with chopped chilli and garlic, stir fry for 30 seconds.
• Add peppers, onions and ginger and stir fry for a further 2- 3 minutes.
• Return chicken to wok, add cornflour mix and stir until the sauce begins to thicken and chicken is hot.
• Serve immediately with noodles.
• If you want to save a few calories you could grill (broil) chicken or steak.
• This should save 1.5 tbsp of Vegetable Oil.

GINGER AND GARLIC CHICKEN RECIPE

Steps:

• Start by preparing your chicken and vegetables then set aside, ready to throw into the wok when needed.
• Place a large wok on a high heat and add 1-2tbsp of oil then, when smoking, add your ginger and garlic and fry for a few seconds. Before it starts to turn brown, add your chicken and stir.
• Once your chicken starts to brown all over, throw in the chilli and peppers and toss. When the vegetables start to soften, turn down the heat slightly then add the soy and oyster sauce and continue to fry until the sauce starts to bubble.
• Take the wok off the heat then stir in the spring onions and sesame oil. Serve with boiled white rice.

CHILLI CHICKEN WITH RICE

Steps:

• Heat oil in a skillet.
• Add onion and cook for 2 mins until just soft but not colored.
• Add chicken, garlic, ginger and chilli (if using), cook for 5 mins until browned (break up lumps of meat with a wooden spoon).
• Add pepper and cook for 3 mins more, stirring frequently.
• Add fish sauce and sweet chilli sauce, to taste.
• Stir in the chopped cilantro.
• To serve: Place a cup of cooked rice on iceberg lettuce, then spoon chicken mixture on top of rice.
• Roll up to eat with your fingers.
• Yummy!

SOY & CHILLI CHICKEN WITH PEPPERS & PEANUTS

Steps:

• Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.
• Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.

HONEY CHILLI CHICKEN RECIPE

Steps:

• If you are using chicken breasts rather than chicken fillets cut them into lengths about 10cm long, roughly the same shape as a chicken fillet.
• Place the chicken in the bowl and add the salt and Chinese five spice, mix well and set aside.
• Slice the chilli peppers into rounds approximately 2mm thick.
• Peel and slice the garlic cloves as thinly as you can.
• Top and tail the red pepper and cut it into a 1-1.5cm dice.
• Slice the spring onions at a 45 degree angle to the stem into slices 2-3mm thick.
• Mix together the chicken stock, rice wine, honey, lemon juice and dark soy sauce.
• Heat the oil in a non stick frying pan over a high heat,
• Coat the chicken with the cornflour and mix well.
• Fry the chicken in the hot oil for 1-2 minutes each side until nicely coloured.
• Remove the chicken and set aside.
• Add the chillies, garlic, ginger, and red pepper to the frying pan and stir fry for 2 minutes.
• Add the sauce and boil hard for 2 minutes.
• Reduce the heat to medium and return the chicken with any resting juices and cook for a final 2 minutes.