Chinese Chilli Chicken
Chinese Chilli Chicken
The sauce for this recipe is easy to make at home. It’s also delicious, tangy and sweet. I have served this with rice noodles, but it is also fabulous with a portion of rice.
Serves 4
Ingredients:
Rice noodles for 4 people
500 g chicken
2 courgettes
1 bell pepper
4 tbsp. gluten-free soy sauce
2 celery sticks
Groundnut oil
For the Sauce:
6 garlic cloves
5 cm root ginger
2 red chilli
1 bell pepper
4 tomatoes
150 ml water
4 tbsp. gluten-free tomato ketchup
1 tsp. brown sugar
Method:
Prepare the sauce first.
Crush and chop the garlic.
Peel, slice and chop the ginger.
Wash, deseed and chop the chilli and bell pepper
Wash and slice the tomatoes.
Place all the ingredients for the sauce into a blender and blitz until finely mixed.
Chop the chicken into bite size portions.
Wash and slice the courgette and celery.
Wash, deseed and slice the bell pepper.
Cook the noodles according to the instructions on the packet. Drain, run under cold water and drizzle with a little of the oil and place to one side.
Heat 2 tbsp. groundnut oil in a wok over a high heat. Add the chicken and cook until brown. This should take around three minutes. Then add the vegetables and continue to fry for a minute.
Add the sauce to the wok and bring to the boil.
Add the cooked noodles and stir together.
Add soy sauce to taste before serving.
I garnish with fine strands of celery and uncooked rice noodles that I have fried in hot oil.
Additional Notes:
We don’t use onions in our home but they can be substituted into this recipe instead of celery.
Add any vegetables or meat that you prefer to this dish. It is the sauce that makes the dish!
Freezing Notes:
I prefer to cook the rice noodles fresh when making this recipe.
The rest of the dish can be kept in a covered container in the refrigerator for up to 5 days and frozen for up to 3 months.
Equipment Used:
Bowl / Saucepan for noodles
Wok
Blender
Knife
Chopping Board.
Recipe courtesy of Gluten-free, Dairy-free Family.
