| Chilli Chicken Serves 4 Ingredients:
2 tbsp soy sauce 1 tbsp tomato puree 1 tbsp tomato sauce 1 tsp chilli sauce 1 tsp malt vinegar 1 tsp sugar ¼ tsp freshly ground black pepper 450g boneless, skinless chicken breasts, cut into strips 2 tbsp cornflour ½ tsp turmeric ¼ tsp salt 4 tbsp groundnut or sunflower oil 2 garlic cloves, chopped 1 onion, sliced, plus extra for garnish 1 green chilli, chopped, plus extra sliced, for serving Preparation: Stir the soy sauce, tomato puree, tomato sauce, chilli sauce, vinegar, sugar and black pepper together in a small bowl, then set aside. Put the chicken strips in a large bowl with the cornflour, turmeric and salt and mix well. Heat the oil in a large frying pan or wok over a medium heat. Add the chicken pieces and fry, stirring occasionally, for 5 minutes, with a slotted spoon and set aside. Tip the garlic and onion into the oil remaining in the pan and fry, stirring for 3 minutes. | | Chilli chicken
 picture by Werner Van Peppen |
Add the green chilli and fry for 1 minute. Return the chicken pieces to the pan and fry for a further 1 minute. Stir in the spicy sauce mixture and stir for 2 minutes, or until the chicken pieces are cooked through. Check by cutting into a piece of chicken – the juices should run clear. Serve hot topped with the onion slices and sliced green chillies. |