Prep 15 mins
Cook 5 mins
This origionally came from a New Zealand cookbook by Alison Holst, but has been adapted to our families tastes over the years. A super easy and tasty chicken recipe that cooks up quickly for those days when you want a nice result without necessarily making a big effort :)I never use *only* a small amount of cilantro (coriander) personally I use a whole handful, but I love the stuff...
- 500 g chicken breast fillets (about 1 lb)
- 29.58 ml oil
- 2 garlic cloves, finely chopped (I mince mine in a garlic press)
- 3 spring onions
- 14.79 ml soy sauce
- 29.58 ml white vinegar (Rice vinegar or Wine vinegars are in the original recipe -you choose which you prefer or have on han)
- 1.23 ml chili powder
- 9.85 ml sugar
- 59.14 ml chicken stock (or instant stock powder in 1/4 cup water)
- 4.92 ml cornflour (cornstarch)
- 14.79-29.58 ml Thai sweet chili sauce
- 29.58-44.37 ml fresh coriander (Cilantro) or 29.58-44.37 ml fresh basil (optional, but coriander is gorgeous)
- Slice chicken fillets into thin strips.
- Mix chicken with oil, garlic, spring onions, soy sauce, vinegar, chili powder and chili sauce and sugar.
- Using a high heat, fry chicken mixture in a large frypan until chicken is well cooked through, stirring all the time (since the chicken is sliced thinly, this takes only a few minutes).
- The mixture will reduce slightly as the chicken cooks.
- Mix cornflour with the chicken stock (or water) in a small cup, so there are no lumps.
- Add cornflour mixture to the chicken mixture and cook on high until mixture reduces by half (Watch out, this literally takes 30 seconds to a minute).
- Toss in the coriander.
- Serve on rice or noodles with a salad.
- I often omit the chili sauce if serving to young children and it tastes a little bit more bland but great all the same.
- This cooks so fast that I cut up the chicken, put it in the fridge, have everything else ready in the frypan and the cornflour and coriander ready to go and just fling everything together at the very last moment.
- Making it too far in advance means that the sauce gets so thick that it starts sticking terribly to the bottom of the frypan.
- 90% of the cook time is the time it takes to crush the garlic, chop the onions, mix the cornflour etc. Time in the frypan is +/- 4 minutes.
Yes, super quick indeed and, though I'm not a fan of this method, tasty as well. I prefer stir frying in steps rather than mixing everything together first and then tossing around the pan. I think we might have used the wrong Thai Chili Sauce because we needed quite a bit more heat. Overall, a nice change for a weeknight quick dinner! Thanks ;)
OMG E-Z!!! I couldn't believe how quickly this dish is prepared. I sliced the chicken while it was still partially frozen. I substituted 1 packet of splenda for each teaspoon of sugar, canned broth for stock, Viet Namese garlic chili sauce for Thai sweet chili sauce, and since the girlfriend doesn't like cilantro, I used basil. Since I used basil for her, I used 2 tablespoons of chili sauce for me. The finicky 16 year old son said the recipe is a keeper, and the girlfriend ate all of hers, even though it was "too hot". She only does that when she really likes the overall flavor of the dish.