Sticky chili chicken

Sticky chili chicken
 
This spicy stir-fry has tons of flavour and takes less than 20 minutes to hit the table. For an extra-fiery kick, add more chili flakes or use hot chili-garlic sauce instead of the flakes. Nov 1, 2009 Chatelaine 0 Makes: 3 to 4 Servings
Ingredients
  • 1 cup (250 mL) chicken broth or bouillon
  • ½ cup (125 mL) apple juice
  • 4 garlic cloves, minced
  • 3 tbsp (45 mL) soy sauce
  • 2 tbsp (30 mL) cornstarch
  • ½ tsp (2 mL) hot-chili flakes
  • ½ head of Savoy or napa cabbage
  • 1 red pepper
  • 3 green onions
  • 3 skinless, boneless chicken breasts
Instructions
  1. Pour broth and juice into a bowl. Add garlic, soy, cornstarch and chili flakes. Stir until cornstarch dissolves. Slice cabbage into bite-sized pieces. It should measure about 4 cups (1 L). Cut pepper into thin strips. Thinly slice onions. Cut chicken into bite-sized pieces.
  2. Oil a wok or large frying pan and set over medium-high. Add chicken. Stir-fry until lightly golden, 3 to 5 min. Stir broth mixture, then pour into pan. Using a wooden spoon, scrape up and stir in any brown bits from pan. Add cabbage and pepper. Stir-fry until chicken is cooked through and cabbage is as soft as you like, 3 to 5 min. Taste and stir in more soy sauce, if needed. Just before serving, stir in onions. Excellent over steamed rice or cooked vermicelli noodles.

 

This entry was posted in chicken, recipe. Bookmark the permalink.