Stephen McAllister's Thai Chilli Chicken
Follow Stephen's easy recipe for a home-made alternative to your takeaway
The Sauce
Place all of the sauce ingredients in a saucepan and bring to the boil.
Reduce heat and simmer until the liquid has reduced by half and has a light syrupy consistency.
The Chicken
Heat the oil in a hot wok / deep pan.
Add the chicken and stir fry for 2 - 3 minutes until almost cooked.
Reduce heat to medium and add the garlic and broccoli, continuing to stir so the garlic doesn't burn (if the contents become a little dry add a teaspoon of cold water to the wok).
When the chicken is cooked - check by slicing through a piece to see that there is no pinkness in the centre - add the cooked sauce and warm through for a minute or so until the contents of the wok are nicely coated with the sauce.
Serve with boiled or fried rice and a wedge of lime. Top each dish with the chopped spring onions and coriander.
Serve with fried rice.
The Rice
Place rice in a sieve and rinse with cold water. Bring the water to the boil and add the rice to the pot. Stir once, cover saucepan tightly and reduce heat to lowest setting. Simmer for approx 12 minutes. (Do not remove the lid during this time). Drain rice in sieve to remove any excess water. Return to pot to keep warm until ready.
Fried Rice
(For best results start with boiled / steamed rice that has been refrigerated)
Heat a pan on a high heat. Add a little vegetable oil. Add the cold rice and heat through, stirring all the while. Add 2 roughly chopped spring onions. Season with a little soy sauce. Stir-fry until the rice is nicely coated. Serve with the chicken as above.
Make this recipe healthier by following Dr Eva's tips.
What you will need
2 skinless chicken breasts trimmed and cut into strips
1 clove garlic, crushed and finely sliced
3 - 4 florets broccoli, sliced
2 spring onions, chopped
Handful of fresh coriander, roughly chopped
1 tbsp vegetable oil
Lime wedges for garnish
For the sauce:
3 red chillies, de-seeded and finely diced
1 spring onion, finely chopped
1/4 tsp dried chilli flakes
1/4 tsp salt
2 tbsp sugar
50 ml rice wine vinegar OR white wine vinegar
150 ml chicken stock
Juice from half a lime
The rice:
8oz (240g) Basmati rice
1 pint (568ml) boiling water
Pinch salt
