Oh man I love this meal. It’s based on the crispy chili beef recipe (Chris’ number one request at dinner time) that I got from the BBC Good Food website years ago (the recipe isn’t on the site anymore). Today I’m changing it up a little with chicken for a slightly lighter version.
As a blogger, I create a lot of different recipes for Kitchen Sanctuary and for other websites too. That means we’re usually eating something different at least 3 or 4 times a week.
This recipe (and the beef version) is one of those old favorites on my regular recipe rotation list for those days I don’t have to cook up something new.
I also make it with leftovers. If we have a roast dinner and there’s leftover cooked chicken/beef/pork and even lamb, we cut it into thin slices and freeze, ready for making an even quicker version of this meal.
One of my friends tested it out with prawns too, and it worked a treat!
This was one of the recipes I made when Oven Pride came round last week (the video is sponsored by Oven pride). We’ve only got a few more recipes to go until I finish working with them - at least for a while anyway.
Why?
Well we’re hopefully starting some building work and a kitchen remodel in May or June (squeeeeee!!), so I think the kitchen’s going to be a bit of a mess for a while (nothing new there!).
I’m hoping I’ll still have a hob to cook on, otherwise I might be posting microwave meals for a couple of months!!
Anyway, here’s the video I did with Oven pride (you’ll need Facebook open and logged in to view it).
CRISPY CHILI CHICKEN WITH BROCCOLI RECIPE
INGREDIENTS:
3 tbsp. vegetable oil
Pinch of salt and pepper
2 tbsp. cornflour
2 chicken breasts, cut into thin strips
1 thumb sized piece of ginger, peeled and finely chopped/grated
3 garlic cloves, peeled and finely chopped/crushed
1 large head of broccoli cut into small florets
Juice of 2 lemons
6 tbsp. dark soy sauce
6 tbsp. caster sugar
1 red chili - chopped (discard the seeds if you don’t like it too hot)
Small bunch spring onions, chopped
Pinch of salt and pepper
2 tbsp. cornflour
2 chicken breasts, cut into thin strips
1 thumb sized piece of ginger, peeled and finely chopped/grated
3 garlic cloves, peeled and finely chopped/crushed
1 large head of broccoli cut into small florets
Juice of 2 lemons
6 tbsp. dark soy sauce
6 tbsp. caster sugar
1 red chili - chopped (discard the seeds if you don’t like it too hot)
Small bunch spring onions, chopped
INSTRUCTIONS:
Heat the oil in a wok or large frying. Mix the salt and pepper with the cornflour and toss the chicken strips in the cornflour until completely coated. When the oil is hot, tip the chicken in and fry until golden brown and crispy. You may need to do this in two batches. Using a slotted spoon, remove the chicken from the pan and place in a bowl lined with kitchen roll to soak up excess fat.
There should still be left some oil in the pan at this point. You need about 1 tbsp, so carefully discard some if you have more than that. Take the pan off the heat and add in the ginger and garlic (the garlic will burn if you have it on the heat), give it a stir for 30 seconds and then add the broccoli and chopped chili to the pan.
Straight away, mix the lemon juice, soy sauce and sugar in a small bowl, then pour onto the broccoli in the pan. Turn up the heat and let it bubble for a couple of minutes until the sauce starts to reduce a little and the broccoli cooks through. Add the chicken back in, give it a stir and heat through for 1 minute, then add half the spring onions. Give it a quick stir and then serve with boiled rice. Garnish with the rest of the spring onions and more chopped chilies.
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