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Chinese Chilli Chicken

AuthorARY ZAUQ

Yields1 Serving
 4 Chicken Thigh Fillets
 1 medium Onion
 1½ Orange Bell Pepper
 1 medium sized Chilli
 2 Cloves of Garlic (Lehsan)
 1¼ tsp. Ginger (Pisi Adrak)
 1 tbsp. Granulated Sugar
 1½ tsp. Salt
 200 ml. of Vegetable Stock
 1 tbsp. Dark Soy Sauce
 1 tbsp. Sherry
 1 1½ tbsp. Chilli Sauce
 1 tbsp. White Wine (optional) Vinegar (Sirka)
 1 tbsp. Groundnut Oil
1

Roughly chop the onion and pepper. Finely chop the garlic. Slice the chicken. Cut the chilli in half, discard the seeds and chop.

2

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.

3

Add the remaining ingredients to the pan, and continue cooking until most of the liquid has evaporated, and the chicken is cooked through (this should take 10 - 15 minutes).Serve with Chinese Rice or noodles.

Category

Ingredients

 4 Chicken Thigh Fillets
 1 medium Onion
 1½ Orange Bell Pepper
 1 medium sized Chilli
 2 Cloves of Garlic (Lehsan)
 1¼ tsp. Ginger (Pisi Adrak)
 1 tbsp. Granulated Sugar
 1½ tsp. Salt
 200 ml. of Vegetable Stock
 1 tbsp. Dark Soy Sauce
 1 tbsp. Sherry
 1 1½ tbsp. Chilli Sauce
 1 tbsp. White Wine (optional) Vinegar (Sirka)
 1 tbsp. Groundnut Oil

Directions

1

Roughly chop the onion and pepper. Finely chop the garlic. Slice the chicken. Cut the chilli in half, discard the seeds and chop.

2

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.

3

Add the remaining ingredients to the pan, and continue cooking until most of the liquid has evaporated, and the chicken is cooked through (this should take 10 - 15 minutes).Serve with Chinese Rice or noodles.

Chinese Chilli Chicken