Firecracker Chicken
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 4 medium chicken breasts (diced, approximately 150g each)
- • 1/2 red chilli (finely chopped, optional)
- • 2 garlic cloves (finely chopped)
- • 1 tbsp sweetener
- • 3 tbsp dark soy sauce
- • 2 tbsp oyster sauce
- • 1 tbsp rice vinegar
- • 2 tbsp tomato ketchup
- • 1/2 tbsp tamarind paste
- • 1 tbsp fish sauce
- • 1 grind black pepper
- • 1 onion (sliced)
- • 3 peppers (sliced)
- • 200 g mange tout
- • 6 arbol chillies (any dried chillies will do or 1/2 tsp of chilli flakes)
- • 1 bunch spring onions (chopped)
- • 1 wedge lime
- • 100 ml chicken stock (Made up with 1/2 stock cube and 100ml of water)
- • low calorie cooking spray
Preparation Steps
Add the chilli flakes, garlic, sweetener, tomato ketchup, tamarind paste, oyster sauce, soy sauce, fish sauce and rice vinegar into a bowl. Add the black pepper to season and stir the contents of the bowl well.Â
Add the chicken breast to the bowl and mix it all together.
Once the chicken breasts are coated in the marinade, cover the bowl with cling film and chill in the fridge for one hour.Â
Take the bowl of marinated chicken out of fridge and place into your Actifry, and set aside the remaining marinade. Set the Actifry to cook for 10 minutes.
After 10 minutes is up, add the chopped onions and spray with low calorie cooking spray and set to cook for a further 5 minutes.
Once this is complete, add the stock, the remaining marinade, peppers, spring onions, fresh chilli and mange tout and cook for a further 10 minutes. Once this is complete, it's ready to serve!Â
Add the chilli flakes, garlic, sweetener, tomato ketchup, tamarind paste, oyster sauce, soy sauce, fish sauce and rice vinegar into a bowl. Add the black pepper to season and stir the contents of the bowl well.Â
Add the chicken breast to the bowl and mix it all together.
Once the chicken breasts are coated in the marinade, cover the bowl with cling film and chill in the fridge for one hour.
Take the bowl of marinated chicken out of fridge and place in a frying pan on a medium heat, setting aside the remaining marinade. Cook for 10 minutes.
After 10 minutes is up, add the chopped onions, spray with low calorie cooking spray and cook for a further 5 minutes.
Once this is complete, add the stock, the remaining marinade, peppers, spring onions, fresh chilli and mange tout and cook for a further 10 minutes. Once this is complete, it's ready to serve!Â