Usually I would test a recipe two or three times before I post it but since I cooked this one on my Instagram stories the other night, I have been inundated with requests for the recipe, even in its draft form so I thought, since it was pretty delicious first time around, I’ll pop the first test here for you all for easiness if you want to make it this weekend!
I love a Chinese takeaway however they are usually very points heavy and so I’m always trying to convert new dishes into the perfect fakeaway. I cooked this one up in the week after realising I had most ingredients in already and I was over the moon with how quick, easy and absolutley delicious. Don’t be put off by the longish list of ingredients. Most of them are store cupboard staples (well they certainly are if you cook lots of my recipes) and it’s worth having lots of them in to add instant flavour to many dishes.
Sticky Chilli Chicken
14sp per serving on BLUE, 16sp on GREEN and 14sp on PURPLE (9sp on PURPLE if you use brown basmati rice)
Calories and Nutritional Breakdown
508 cals per serving with rice (343 cals per serving without)
Fat 7.8g, Carbohydrates 59.1g, Protein 54.1g (without rice Fat 7.5g, Carbohydrates 23.6g, Protein 49.6g)
For the chicken
300g chicken breast, diced into medium sized chunks
2 tbsp cornflour
½ tsp salt, pepper, chilli powder and garlic powder
1 tsp paprika
1 tsp sesame oil
For the sauce
3 garlic cloves, peeled and grated (or 1 tsp lazy garlic)
Thumb sized piece of ginger, peeled and grated (or 1 tsp lazy ginger)
2 tbsp dark soy sauce
20g tbsp chilli jam (or 2 tbsp sweet chilli sauce)
2 tbsp tomato ketchup
1 tbsp rice wine vinegar
½ tbsp honey
Juice of 1 lime
50ml cold water
For the stir fry
1 tsp sesame oil
2 peppers, deseeded and diced
2 chillies (1 or if you don’t like things too hot), sliced (reserve a few to dress the dish at the end)
4 spring onions, sliced (reserve a few to dress the dish at the end)
1 tsp sesame seeds
100g basmati rice
To begin, take a large bowl and add the cornflour, salt, pepper, garlic powder, chilli powder and paprika. Mix to combine and then add the diced chicken. Toss the chicken in the flour mixture until it is well covered.
Take a large wok, add 1 tsp sesame oil, pop the heat on and add the chicken. Fry for 5-6 minutes until the chicken is cooked through (when dicing the chicken I like to dice it into small/medium chunks so the chicken cooks faster). Add a little 1kal to the pan if needed whilst you are cooking the chicken to stop the pan going dry (don’t add water as this will stop the chicken crisping up).
Whilst the chicken is cooking you can get on with making the rest of the dish. Pop the rice on. Then take a small bowl and add all the sauce ingredients. Stir and pop to one side.
Once the chicken is cooked, remove from the pan and store to one side in a bowl. In the same pan, add 1 tsp sesame oil and then the peppers, chilli and spring onions. Stir fry for 2-3 minutes until the peppers start to soften and then remove the veg from the pan (into the same bowl as the cooked chicken).
Pour the sauce into the pan and bring to a simmer then add the cooked veggies and chicken back to the pan. Simmer for another 3-4 minutes. This will give the sauce a chance to thicken and stick to the chicken nicely.
Pop the rice in a bowl and then add the sticky chilli chicken. Top with a sprinkle of sesame seeds and the reserved chilli and spring onion.