Try this delicious, easy to rustle up, fiery chicken dish for any main meal to go with rice, noodles or bread. Add lots of veggies to give it a healty twist as well as to add tempting natural colours.
Also, you can warm up some tortilla wraps on a pan and fill them up with it and roll up to fix a perfect picnic, office or school lunch. Store the left overs in the fridge and you can make a wrap in no time.
What you need to make this dish;
| Chicken thighs or legs (skinless, bite size pieces) | 300 g |
| Red, Yellow and Green bell pepper | 1/2 each |
| Onion | 1 |
| Red cheery tomatoes | a handful |
| Leek | 1 stem |
| Carrot | 1 large |
| Ginger and garlic thinly sliced | 1 tbsp |
| Soy sauce | 2 tbsp |
| Fish sauce (a must to get the authentic Chinese flavours) | 2 tbsp |
| Chili powder, cumin powder, turmeric powder | 1 tsp each |
| Salt & lemon juice |
Let’s make it:
Prepare the veggies
Cut and place all the veggies separately on a plate.
- Cut bell peppers, onion and carrot into squares
- Slice the white part of leeks lengthwise and the green part in rounds
- Slice ginger and garlic thinly
Prepare the chicken
- Marinate the chicken with chili powder, cumin powder, turmeric powder, lemon juice and salt
- Cover and keep aside for 20 mins
- Heat up oil and shallow fry the chicken until golden on medium heat. Once cooked, cover and lower the fire to the minimum and keep for 5-10 mins for juices to run out . Open the lid, scrape the juices off and fry a few minutes until all the chicken pieces are well coated.
- Adjust salt at this point
Stir fry
- In a separate, wide wok add two tbsps of olive oil and heat up
- Brown ginger and garlic
- Add carrots and stir fry until soft
- Add leek whites, followed by bell peppers and continue to stir fry
- Add onion squares and the green parts of leek
- Now push the vegetables to a side of the wok
Make the sauce : Add salt, tomato sauce, soy sauce, fish sauce, sugar and Chinese chili paste in a small bowl and whisk them together)
- Pour this sauce to the spared space of the wok, stir quickly until bubbly
- Bring sauces and vegetables together
- Add the chicken pieces with all it’s juices
- Stir fry on high flame a min or two
- Finally toss a handful of halved red cherry tomatoes on the top and sprinkle some Chinese chili paste
- Serve hot or wrap in a tortilla
- Yum!!!!
