Food

My Chilli Chicken Adventures

Hello again! So yesterday was a pre-scheduled post, and it’s been so long (well… almost a week) since I got talking to you all properly. I’ve missed it, believe it or not. You’re actually such an important part of my life and it feels weird when I’m not taking the time to sit and talk to you.

 

Well, anyone who has me on Snapchat – and if you don’t, why don’t you? – will hopefully have seen that last night I decided to try and create my own sticky chilli chicken recipe. It was somewhat based on this video that I saw while walking home from my programming lab (don’t ask me about it, it was a nightmare and that’s all you need to know). I knew I needed to cook the two chicken breasts I had sitting in the fridge but had no idea what to do with them, and here was the perfect opportunity to try something completely different!

 

Ingredients (serves 1):

  • 2 tbsp oil
  • 1 chicken breast
  • salt and pepper to flavour
  • 1 egg, beaten
  • 25g plain flour
  • 1 pepper, sliced (I used half a green and half a red just to mix things up)
  • 3 garlic cloves, crushed
  • 1 red onion, sliced
  • 1 chilli, chopped
  • 3 tbsp soy sauce
  • 2 tbsp tomato purée
  • 100ml water
  • 2 tortilla wraps

In hindsight, I would probably also add a handful of sliced mushrooms to this and serve with rice.

 

Method:

  1. Heat the oil in a frying pan over a high heat.
  2. Lightly salt and pepper the chicken breast and slice into chunks.
  3. Dunk the chunks of chicken in the egg then cover in flour.
  4. Add the now floured chicken to the hot oil and seal.
  5. Next, add the sliced pepper to the pan and soften.
  6. Remove the chicken and pepper from the pan before adding the garlic, chilli, onion, soy sauce, tomato purée and water to the pan. Mix well.
  7. Lower the heat to a medium heat, and allow the liquid to come to the boil.
  8. Leave it to bubble until the sauce looks ‘jammy’ and has reduced in volume of liquid.
  9. Add the chicken and peppers to the sauce and mix well. If using, add the mushrooms at this stage too.
  10. Continue to cook over a low heat until the chicken is fully cooked and the sauce has reduced more.
  11. Heat your wraps, or cook your rice according to the instructions on the packet.
  12. Serve when the chicken looks sticky and you are happy with it!

 

I hope you enjoy this recipe as much as I did! I’m so excited to have the left overs at lunch today. Let me know if you try it or if there’s anything you think you’d do differently. I love people leaving comments!

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