Chilli Chicken With Ginger And Red Peppers Recipe

Name: Chilli Chicken With Ginger And Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornflour (Cornstarch); 55 ml light soy sauce; 1 tablespoon honey; 1 teaspoon sweet chili sauce; 2 tablespoons vegetable oil; 1 tablespoon sesame oil; 1 chili, seeded and thinly sliced (Red for colour); 1 clove garlic, finely chopped; 1 large red pepper, cut into strips; 1 onion, thinly sliced; 1 piece fresh ginger, peeled and cut into strips.; 2 chicken breasts, cut into strips

Servings: persons

1 tablespoon cornflour (Cornstarch)
55 ml light soy sauce
1 tablespoon honey
1 teaspoon sweet chili sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 chili, seeded and thinly sliced (Red for colour)
1 clove garlic, finely chopped
1 large red pepper, cut into strips
1 onion, thinly sliced
1 piece fresh ginger, peeled and cut into strips.
2 chicken breasts, cut into strips

1
Combine cornflour with 55ml water in a small jug or bowl.
2
Stir in the soy sauce, honey and chilli sauce, mix well and set aside.
3
Heat Vegetable Oil in wok, and stir fry chicken for 5 minutes until cooked, remove and keep warm.
4
Add Sesame oil to wok with chopped chilli and garlic, stir fry for 30 seconds.
5
Add peppers, onions and ginger and stir fry for a further 2- 3 minutes.
6
Return chicken to wok, add cornflour mix and stir until the sauce begins to thicken and chicken is hot.
7
Serve immediately with noodles.
8
If you want to save a few calories you could grill (broil) chicken or steak.
9
This should save 1.5 tbsp of Vegetable Oil.

253

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon cornflour (Cornstarch), 55 ml light soy sauce, 1 tablespoon honey, 1 teaspoon sweet chili sauce, and more.

Yes, Chilli Chicken With Ginger And Red Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chilli Chicken With Ginger And Red Peppers

How did you like this recipe?

Frequently Asked Questions