Tuesday, September 7, 2010

Ginger chilli chicken

This is a 'made up by us' recipe, an experiment which turned out really well. A tasty blend of ginger and sweet chilli which goes perfectly with rice.

Finely chop two fingers worth of ginger, crush two cloves of garlic and deseed one or two birds eye chillis (depending on how hot you like it!). Stir fry this in a pan until the flavours start to release and then add the chicken. Keep oil to the minimum and just add spoonfuls of chicken stock to the pan/wok to stop it from sticking. 

Once the chicken is sealed add peppers, carrots, green beans, baby sweetcorn and other veg you may like and stir fry until cooked. Keep adding bits of chicken stock. 

When cooked, add enough chicken stock to make a sauce into the pan/wok. Season the sauce with a splash of soya sauce, black pepper, salt. Add a spoon on sugar and a spoon of honey - we also add some Thai sweet chilli sauce at this point too. Taste to see if the seasoning is correct and adjust accordingly. Thicken sauce with cornflour mixed with water.

Serve with fluffy rice from your Zojirushi.

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