Indian-Chinese chilli chicken

PT20M

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Ingredients

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1
To begin, heat the oil in a large wok or non-stick saucepan and brown the chicken (in batches if required) over a high heat, turning the chicken after a minute so it evenly colours on both sides. Remove the chicken with a slotted spoon and set aside. Heat the same oil and toss the green peppers for 10 seconds. Drain with a slotted spoon and set aside
2
Add the red chillies, green chillies and ginger to the pan stir-fry for 2–3 minutes. Add the onions and toss well for 1 minute
  • 5 dried red chillies, deseeded and broken into 3 pieces
  • 4 green chillies, cut into thick diagonal slices
  • 1 knob of ginger, approx. 5cm in length, peeled and finely sliced
  • 1 red onion, cut into a large dice
3
Add the dark and light soy sauces and mix well. Add stock and bring mixture to a boil. Dissolve the cornflour in 1 ½ tbsp of cold water and mix well
4
Once the stock begins to boil, add the cornflour paste, stirring vigorously to avoid any lumps
5
Add the tossed green peppers, browned chicken and spring onions and cook for a further 2–3 minutes over a high heat
  • 3 spring onions, cut the bulb into quarters and the leaves into 2.5cm long pieces
6
Add the salt as required, drizzle over some sesame oil and serve hot with vegetable or egg-fried rice
  • salt
  • 1 tbsp of toasted sesame oil
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