Firecracker Chicken

Firecracker Chicken
Firecracker Chicken
(Serves 2)
2 BONELESS CHICKEN BREAST
HALF A YELLOW SWEET PEPPER
HALF A RED SWEET PEPPER
100G OF BABY SWEETCORN (CUT IN HALF LENGTHWAYS)
100G OF MANGE TOUT
1 SMALL ONION
4 TABLESPOONS OF VEGETABLE OIL
(MARINADE)
1 TABLESPOON OF SESAME SEEDS
1 TABLESPOON OF DRIED CHILLI (OR MORE IF YOU’RE FEELING BRAVE)
2 GARLIC CLOVES (GRATED)
2CM OF FRESH GINGER (PEELED AND GRATED)
1 TEASPOON OF GROUND CUMIN POWDER
1 TEASPOON OF ALL PURPOSE SEASONING
1 TABLESPOON OF LIGHT SOY SAUCE
1 TABLESPOON OF SOFT BROWN SUGAR
100ML OF BBQ SAUCE
SPRING OF CORIANDER (TO DRESS WHEN SERVING)
SPLASH OF WORCESTERSHIRE SAUCE
1. FIRSTLY YOU NEED TO TAKE OFF ANY BITS OF FAT OF THE CHICKEN BREASTS. ONCE YOU HAVE DONE THIS YOU WILL NEED TO CUT THE CHICKEN INTO SLITHERS (1CM).
2. HAVING CLEANED AND SLICED THE CHICKEN BREASTS. YOU WILL NOW NEED A TABLESPOON OF LEMON JUICE OR 1 TEASPOON OF ROCK SALT. USE A GLASS OR  PLASTIC MIXING BOWL AND MIX TOGETHER THE SLICED CHICKEN BREASTS WITH LEMON JUICE/ AND OR SEA SALT. RUB THE SUBSTANCE ALL OVER THE MEAT. THIS WILL MAKE THE MEAT MORE TENDER.
3. IN A SEPARATE BOWL MIX TOGETHER THE BBQ SAUCE, SOY SAUCE, CHILLI, BROWN SUGAR, SESAME SEEDS, GARLIC, GINGER, CUMIN POWDER, WORCESTERSHIRE SAUCE AND ALL PURPOSE SEASONING. STIR THE INGREDIENTS WELL AND ADD THE SLICED CHICKEN BREASTS. STIR AGAIN UNTIL THE CHICKEN IS COVERED IN THE MARINADE. (OPTIONAL) PUT CLING FILM OVER THE BOWL AND LEAVE TO MARINADE FOR AN HOUR.
4. NOW YOU NEED TO PREPARE YOUR VEGETABLES. PEEL AND SLICE THE ONION FINELY AND CUT THE BABY SWEETCORN INTO HALVES LENGTHWAYS. YOU WILL NOW NEED TO SLICE THE SWEET PEPPERS INTO 1CM SLITHERS AND CUT THE TIPS OF THE MANGE TOUT. ONCE YOUR VEGETABLES ARE PREPARED GET A COLANDER AND RINSE WITH COLD WATER; THE SWEET PEPPERS, MANGE TOUT AND BABY SWEETCORN.
5. ONCE YOUR VEGETABLES HAVE BEEN CLEANED. GET A LARGE FRYING PAN (OR A WOK) AND PUT THE HEAT ON FULL. ONCE YOUR FRYING PAN/ OR WOK HAS HEATED THROUGH ADD THE VEGETABLE OIL AND A SPLASH OF WORCESTERSHIRE SAUCE. STIR FRY THE VEGETABLES FOR 4 MINUTES UNTIL THEY ARE GOLDEN.
6. ONCE THE VEGETABLES HAVE BEEN COOKED THROUGH, REMOVE THE MARINADED CHICKEN FROM THE FRIDGE AND ADD TO THE WOK. STIR FRY THE CHICKEN FOR 10 – 15 MINUTES UNTIL COOKED THROUGH.
7. NOW I PREFER THIS DISH WITH RICE, BUT IT WOULD MOST DEFINITELY WORK WITH NOODLES TOO. WHILST THE CHICKEN IS COOKING THROUGH, MEASURE 240G OF BASMATI RICE. BOIL 500ML OF WARM WATER, ONCE BOILED POUR THE WATER INTO SAUCEPAN WITH A DASH OF OIL AND SALT (TO STOP THE RICE STICKING TO EACH OTHER). PUT THE SAUCEPAN ON FULL HEAT AND ADD THE RICE. NOW BOIL THE RICE FOR 10-15 MINUTES OR AS INSTRUCTED.
8.  NOW THE RICE IS BOILED USE A SIEVE AND STRAIN THE RICE. DIVIDE THE RICE EVENLY BETWEEN TWO BOWLS AND ADD THE FIRECRACKER CHICKEN ON TOP. PLACE THE SPRIG OF CORIANDER TO SERVE!
ENJOY 🙂

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