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Sweet Chilli Chicken


By Cooking Escapades (Visit website)



Generally when I make Chinese dish, it will always have a marinade and a sauce. I prefer to keep it dry rather than making a thick gravy. I made the teriyaki chicken and the sweet chilli chicken on a weekend since I like to have variety when I make Chinese food.






Ingredients

Marinade

1 cup boneless chicken diced

1 tbsp sweet chilli sauce

1 tsp red chilli sauce

1 tsp grated garlic

1/2 tsp chilli flakes



Sauce

1 onion cut into large cubes

1 tsp chilli flakes

1 cup red & yellow pepper cut into 1" long pieces

1 tsp garlic grated

3-4 pak choy leaves chopped fine

1 tbsp sweet chilli sauce

1 tsp red chilli sauce

1/2 tsp soya sauce

salt to taste

2 tbsp groundnut oil



To coat

2 tsp flour

2 tsp corn starch



Method

Mix all the ingredients for the marinade and toss the chicken pieces in it. Allow the chicken to marinate for 1-2 hours.
Heat 1 tsp oil in a wok. Mix the flour & corn starch. Coat the chicken pieces with the flour mix and fry them in the oil quickly for 4-5 minutes. Remove from fire.
Add the remaining oil, add the garlic and fry for a minute. Add the onions and fry for another minute. Add the peppers, pak choy and stir fry for another minute. Add the chicken, sauces and salt to season it.
Cook it till the chicken is cooked thoroughly. Remove from fire and serve with steamed fried rice.


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