Stir-fry chili chicken

Happy Thursday! to everyone who is peeping in here. I am all here to share years old simplest and quickest family-meal recipe. I am making this from ages and this works equally well after i got little people around me only made it little milder . Its chili stir-fry chicken  you can alter the amount of heat in their or you can even choose another protein, only remember that  you need to cook few extra minutes like in case of beef etc .

It is a bit dry stir-fry but sticky enough to accompany your rice or noodles:). You can serve carbs separate but its equally tempting  to toss some rice or noodles in your stir-fry for a quick meal that's no doubts big on flavor and super short on work. Don't forget to add veges of your preference to this wok this will definitely increase the nutrients value plus mild on our environment as well. You can try this recipe all vegetarian with halloumi or with tofu. just skip the marination step.

So, Here's a flash 😊 kind of stir fry.

Stir-fry chili chicken:

Ready to eat in 30 minutes

Serves 4

Ingredients:

• 500 gm  boneless chicken thinly sliced in bite size
• 4 cloves of garlic crushed
• 1/2 tbsp  ginger crushed
• 200 gm  mushroom sliced
• 1/2  red bell pepper cubed 
• 1/2  green bell pepper cubed
• 1/2  yellow bell pepper cubed
• 1 tsp  chopped fresh red chili
• 2  spring onions sliced
• 1 tbsp  corn starch
• 1& 1/2 tbsp  sweet chili sauce
• 1 1/2  tbsp  dark soy sauce
• 1/2 tbsp  oyster sauce
• 1/4 cup  chicken stock ( homemade or ready made from stock cubes)
• 1 tsp  white vinegar
• 2 tbsp  oil to stir fry.
• salt and pepper  according to taste
• sesame seeds (optional for garnishing)
• 1 tsp  sesame oil optional

Instructions:

1. In a medium bowl marinade the chicken in 1/2 tbsp of soy sauce ,corn starch little salt and pepper and 1/2 tbsp chili sauce and leave for 10 minutes.

2. In a large non stick pan or wok on medium to high heat 1 tbsp of oil. once oil is hot add chicken and stir fry until chicken is golden. remove chicken from pan and set aside.

3. In the similar still hot pan over medium- high heat add garlic and ginger and stir fry for 1 minute.  Add fresh chopped red chili and mix well. Add chicken stock and stir in the previously fried chicken. 

4. Add  the remaining 1 tbsp sweet chili sauce, oyster sauce ,vinegar and its optional to add 1 tsp sesame oil. 

5. While keep stirring add the vegetables ( mushrooms and bell pepper)and remaining soy sauce. Cook until vegetables are crisp tender and sticky wok is ready.

6. Add Spring onions and sesame seeds just before serving.

sticky chili stir-fry along egg fried rice

You can alter the amount of chili pepper according to your taste, thanks to my desi taste buds. I can handle the heat even added little extra dried chillies as well while stir frying the vegetables. Kindly note its important to rigorously :) stir fry through out cooking process at medium to high heat and the challenge is to do it without burning. I do achieve this by moving my wok on and off from heat, as i do induction cooking.

This was the recipe of my last night iftar meal, and i served this beside egg fried rice but  you can serve this along noodles aswell.

Now my time to leave. 

Stay blessed And happy because this actually matters😊.