Wednesday, 20 July 2011

Chilli Chicken with Rice

Chilli Chicken with Rice
A very quick and easy meal to cook but most importantly it is very, very tasty!

Serves 2
Prep time:  10 minutes
Cooking time: 15 minutes

For the chilli sauce
4 garlic cloves, chopped
2.5cm/1in piece fresh root ginger, peeled, chopped
1 red chilli, de-seeded, chopped
½ red pepper, de-seeded, sliced into strips
2 tomatoes, sliced
5 tbsp water
2 tbsp tomato ketchup
1 tsp light brown sugar

For the chicken
1 tbsp groundnut oil
250g/9oz skinless chicken breast fillets, sliced
1 carrot, sliced into strips
½ red pepper, de-seeded, sliced into strips
2 tbsp light soy sauce
2 large spring onions, sliced lengthways
Jasmine rice to serve (cook as per packet instructions)


1.       For the sauce, place all the ingredients into a food processor and blend until you have a smooth sauce and set aside.
2.      For the chicken, heat a wok and then add the oil.  Add the chicken and cook for 2-3 minutes until golden.  Now add the carrot and pepper and cook for 1-2 minutes then add the sauce and bring to the boil and cook for a further 2-3 minutes. 
3.      Add the soy sauce to season.  Serve with the rice and sprinkle with the spring onions, enjoy!

1 comment:

  1. Ooh, I like chilli chicken :)
    I like the addition of carrot, always good with chicken :)