Chilli Chicken….
Diced chicken (maybe 500g), marinate in lemon juice with chopped fresh ginger, garlic, coriander and chillies.
The trick is using fresh spices, they are much nicer than powder or supermarket curry sauce things.
Chillies – I use 2 habeberos, 2 bullet chillies and 4 birdseye chillies for a hot chilli. You have to experiment though depending on what is available locally.
It will need to soak for at least 30 minutes, overnight is better, until the chicken absorbs the lemon juice.
Cook in a wok, with a little olive oil, at a high heat to seal the flavours in and then simmer, adding hot water to keep it from getting dry. Chicken will take between 10 minutes (supermarket chicken) and 25 minutes (farmers chicken) to cook to tender. If over cooked it will start to disintegrate.
About 5 minutes before the chicken is finished add soft vegetables in to the wok. I usually use onions, a red pepper and a courgette. You can use anything that will stir fry. Mushrooms, butternut squash and aubergine can work too.
Serve with rice of your choice. Italian brown rice is my favourite.
Not a traditional recipe
AFAIK but spicy and not too greasy or fatty.
