January 16, 2013 by Dhani's recipes
A really easy recipe, hardly requires any ingredients at all, tastes best served with some plain rice. If you don’t like it very spicy, you can simply add in a little more honey and brown sugar accordingly. The chicken needs to be sliced into bite sized pieces so it cooks to perfection really quickly. Get all the chopping done and the ingredients ready before you start the stir fry so you don’t have to run around the kitchen while your wok heats up more than it should.
500g boneless chicken,sliced into bite sized pieces
5 tbsp dark soy sauce
a tbsp of green chili sauce
2 tbsp of brown sugar
2 tbsp of coarsely crushed mustard seeds
about half a cup of rice flour
4 spring onions, cut into roughly 2 inched pieces
a big handful of fresh coriander, roughly chopped
4-5 cloves of garlic, finely chopped
same amount of ginger,finely chopped
2 green chilis, slit in the middle
1 tbsp white sesame seeds
2 bell peppers, roughly chopped into big chunks, seeds removed
a shallot, thinly sliced, for garnish
salt and pepper for seasoning
oil for stir frying
and obviously, a wok.
In a bowl mix together the honey, soy sauce, salt, pepper, crushed mustard seeds, brown sugar and green chili sauce. Keep it aside.
Meanwhile, lightly dust your chicken with the rice flour.
Heat some oil in the wok on a high flame. Remember to maintain the same temperature throughout the stir fry process.
Once the oil is hot enough, add in the chopped ginger and garlic along with the slit chilis. Toss them around till the garlic just starts colouring. Then, add in the bell peppers and toss till the begin to soften and their skins slightly blister. Next, goes in the chicken. Toss it till all the pieces slightly seal off and add in the soy and honey sauce you made earlier. Toss it a little more till all the chicken is covered with the sauce. Throw in the spring onions and the sesame seeds and continue tossing for another minute, or till the chicken is cooked.
You can also add in some roasted peanuts for some extra crunch.
Garnish with shallots and coriander and serve with hot rice!
Better late than never, wish you a very happy new year! 🙂