Chilli Chicken
Ingredients:
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 tablespoons soy sauce
1 tablespoon chili garlic sauce
1 tablespoon tomato ketchup
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 onion, thinly sliced
1 bell pepper, thinly sliced
2 green chilies, sliced
3 cloves garlic, minced
1-inch piece ginger, minced
Spring onions, chopped for garnish
Cooked rice or noodles, for serving
Directions:
In a bowl, whisk together soy sauce, chili garlic sauce, tomato ketchup, rice vinegar, sesame oil, and cornstarch until well combined. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add a little more oil if needed. Add the sliced onion, bell pepper, green chilies, minced garlic, and minced ginger. Stir-fry for 2-3 minutes, or until vegetables are tender-crisp.
Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Stir to coat everything evenly.
Cook for an additional 2-3 minutes, or until the sauce thickens and coats the chicken and vegetables.
Garnish with chopped spring onions and serve hot over cooked rice or noodles.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: Makes about 4 servings