Chinese Chilli Chicken
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 8 chicken thigh fillets
- 1 onion
- 1 green pepper
- 1 jalapeno pepper, finely chopped (to taste)
- 2 garlic cloves, grated
- 1.23 ml ground ginger, you can use fresh grated
- 14.79 ml sugar
- 4.92 ml salt
- 236.59 ml chicken broth or 236.59 ml vegetable broth
- 29.58 ml soya sauce
- 29.58 ml sherry wine
- 44.37 ml chili sauce (to taste)
- 22.18 ml vinegar
- 29.58 ml peanut oil
directions
- Slice the chicken.
- Roughly chop the onion and pepper.
- Grate or finely chop the garlic.
- Cut the chilli in half, discard the seed and finely chop.
- Heat the oil in a wok or a large deep frying pan.
- Add the chicken, onion, peppers, chilli, garlic, and ginger.
- Fry for about 5 minutes on high heat.
- Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
- Serve with rice or Chinese noodles.
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Reviews
-
This is a terrific recipe that went together easily and was enjoyed by the entire family. I had to make some adjustments for the kids - I omitted the jalepeno entirely, and only used about 1 tsp of chili sauce. DH and I added more at the table. I also used a red bell pepper instead of a green one. The only thing that I would change is to start with less broth - by the time it cooked down, the chicken was very done, and it was still a bit soupy. I think I'd cut the broth in half, and maybe add a tsp of cornstarch to thicken it up. Thanks for a keeper!!
Tweaks
-
This is a terrific recipe that went together easily and was enjoyed by the entire family. I had to make some adjustments for the kids - I omitted the jalepeno entirely, and only used about 1 tsp of chili sauce. DH and I added more at the table. I also used a red bell pepper instead of a green one. The only thing that I would change is to start with less broth - by the time it cooked down, the chicken was very done, and it was still a bit soupy. I think I'd cut the broth in half, and maybe add a tsp of cornstarch to thicken it up. Thanks for a keeper!!
RECIPE SUBMITTED BY
Marlitt
Toronto, 0
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