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Popping Chilli Chicken

Popping Chilli Chicken

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10mins

  • Cooking

    10mins

Less Than 30 mins Chicken Lunch Dinner Healthy Vegetarian Chinese Food Asian Food Fusion

What You Will Need

Ingredients

  • Vegetable oil 3 tbsp
  • 300g minced chicken
  • 6 cloves garlic [finely sliced]
  • Root ginger [finely chopped] 1 tsp
  • 5 red chillies [finely sliced]
  • 1 spring onion [finely sliced]
  • 1 onion [finely chopped]
  • 150ml hot chicken stock
  • small handful fresh coriander leaves
  • juice of ½ lime

Seasoning

  • Caster sugar 2 tsp
  • Lee Kum Kee Light Soy Sauce, to taste

Dressing

  • 15g unsalted cashew nuts [roughly chopped]

Made with
Lee Kum Kee products

LIGHT SOY SAUCE (PET)

Soy Sauce

LIGHT SOY SAUCE

How to make it

  1. Heat a wok on a high heat and add half the vegetable oil. Add the minced chicken and stir well, breaking up the clumps. Allow to colour golden brown on all sides. This will take a few minutes.
     
  2. Push the chicken to one side and add the remaining vegetable oil to the other.
     
  3. Add the garlic, ginger, chillies and whites of the spring onion and stir fry for 30 seconds before stirring the browned chicken mince back in. Mix well.
     
  4. In a bowl, mix together the hot chicken stock and caster sugar. Taste and add Lee Kum Kee Light Soy Sauce if you need to make it saltier.
     
  5. Pour the seasoned stock mixture into the chicken and allow the chicken to cook through for 5 minutes, or until almost all the liquid has evaporated.
     
  6. Turn off the heat and sprinkle over the fresh coriander leaves, lime juice, and cashew nuts. Taste and adjust the seasoning before serving with a garnish of spring onion greens.