Best Smoky Hot Chicken Stir Fried With Dried Red Chillies And Green G Recipes

CHILLI CHICKEN STIR-FRY

Chilli Chicken Stir-Fry image

Quick and tastefully light meal with crunchy vegetables and chicken. You may even try this dish with beef instead of chicken. Serve with fried rice or plain steamed jasmine rice.

Provided by AaliyahsAaronsMum

Categories < 30 Mins

Time 30m

Yield 2 serving(s)

Number Of Ingredients 18

Ingredients

500 g skinless chicken breasts
1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 teaspoon Chinese five spice powder
1 pinch ground black pepper
1 -2 tablespoon peanut oil (or any flavourless oil)
2 garlic cloves, grated
1 inch fresh ginger, grated
100 g small broccoli florets
100 g mange-touts peas
50 g baby corn
1 carrot, sliced diagonally 3cm thick
2 red chilies, chopped (de-seeded if you wish)
150 ml hot chicken stock
1 tablespoon dark soy sauce
1 tablespoon cornflour, mixed with
5 tablespoons hot water
1 spring onion, finely chopped for garnish

Steps:

Slice the chicken into thin bite-size strips.
In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
Leave to marinate for atleast 30 minutes.
Heat a wok over high heat, and when hot, add the oil.
Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
Add the vegetables and chillies to the wok, and fry briskly for a minute.
Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
Mix cornflour in hot water till dissolved and pour into the wok.
Stir until the sauce is thickened, season to taste, and serve straight away.

Nutrition Facts : Calories 454.8, Fat 14.6, SaturatedFat 2.8, Cholesterol 160, Sodium 2065.8, Carbohydrate 20, Fiber 2.6, Sugar 5.2, Protein 60.4

SMOKY HOT CHICKEN STIR-FRIED WITH DRIED RED CHILLIES AND GREEN G

Smoky Hot Chicken Stir-Fried With Dried Red Chillies and Green G image

I saw Kylie Kwong make this tonight on her My China program tonight, so I went looking for the recipe so I can make it soon

Provided by JustJanS

Categories Chicken Thigh & Leg

Time 32m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

600 g skinless chicken thighs, cut into 1cm cubes
2 tablespoons cornstarch
2 tablespoons shao sing wine
2 tablespoons peanut oil
10 small dried red chilies
2 tablespoons peanut oil, extra
5 cm piece ginger, cut into thin strips
1 tablespoon brown sugar
2 tablespoons light soy sauce
1 tablespoon chinese black vinegar
1/4 cup garlic chives, cut into 5cm lengths

Steps:

Combine chicken with cornflour and shao sing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
Place 1st measure of oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon.
Add extra oil to wok with remaining chicken and stir-fry for 3 minutes. Return all chicken to wok, along with ginger and reserved chillies, and stir-fry for 1 minute.
Add sugar and stir-fry for 30 seconds. Add remaining ingredients and stir-fry for 30 seconds. Serve immediately.

Nutrition Facts : Calories 378.2, Fat 19.8, SaturatedFat 3.8, Cholesterol 124.5, Sodium 642.9, Carbohydrate 16.6, Fiber 1.6, Sugar 8.9, Protein 32.3

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