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
- 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.
- 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.