Chinese Chilli Chicken
- Ready In:
- 25mins
- Ingredients:
- 18
- Serves:
-
3
ingredients
- 1 tablespoon vegetable oil
- 3 chicken breasts
- 2 medium onions
- 4 garlic cloves
- 1 teaspoon ground ginger
- 1 orange bell pepper
- 1 medium chili pepper (to taste)
- 2 tablespoons dark soy sauce
- 1 tablespoon white wine vinegar
- 2 tablespoons sherry wine
- 3 tablespoons chili sauce
- 2 tablespoons granulated sugar
- 1⁄2 teaspoon salt
- 1 vegetable stock cube
- 220 g pineapple chunks (tinned)
- 1 dash Tabasco sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
directions
- Roughly chop the onion and pepper. Finely chop the garlic. Slice the chicken. Cut the chilli in half, discard the seeds and chop.
- Heat the oil in a large deep frying pan or wok, and add the garlic, onion, chopped chilli, pepper, chicken and ground ginger. Fry for about 5 minutes at a high heat.
- Add the remaining ingredients to the pan, and continue cooking until the chicken is cooked through (this should take 10 - 15 minutes). Mix the cornstarch with the water until the sauce starts to thicken. Bring back to the boil and serve immediately.
- Serve with rice or noodles.
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RECIPE SUBMITTED BY
Got bored with wifes standard recipes and was inspired by Masterchef to improve the standard and variation of our home cooked meals. Everything I publish is tried and tested and is strong in pleasing flavours and is close or better than standard restaurant food.
I hate cookbooks that produce a meal that is "half way there" or that takes ages to prepare and produce a poor result.