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Indian-Chinese Chilli Chicken

All along India's eastern border, Indian and Chinese flavours collide, creating an array of intriguing, delicious Indo-Chinese dishes. Chilli chicken is a classic example – a rich, silky mixture of soy sauce, spring onion, sesame, chicken, and of course, plenty of chillies. Feel free to reduce the latter if you want to bring down the heat levels.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 50 ml vegetable oil
  • 500 g chicken breast, cut into 3 equal strips then thinly sliced
  • 1 green pepper, cut into a large dice
  • 5 whole dried red chilli, deseeded cut into 1 cm slices and broken into 3 pieces
  • 4 green chillies, cut into thick diagonal slices
  • 1 knob of ginger, approximately 5 cm in length, peeled and finely sliced
  • 1 red onion, cut into a large dice
  • 1 tbsp dark soy sauce
  • 1 tbsp light soy sauce
  • 2 Knorr Organic Chicken Stock Pot, dissolved in 500 ml hot water
  • 1 tbsp of cornflour
  • 3 spring onions, cut the bulb into quarters and the leaves into cut into 2.5 cm pieces
  • 1 tbsp toasted sesame oil
  • salt

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

27.9g

Energy (kJ)

1682kJ

Energy (kcal)

402kcal

Carbohydrate incl. fibre (g)

10.2g

Carbohydrate excl. fibre (g)

8.5g

Sugar (g)

3.6g

Fibre (g)

1.8g

Fat (g)

27.7g

Saturated fat (g)

5.8g

Unsaturated fat (g)

20.2g

Total

111.6g

6728kJ

1608kcal

40.8g

34.0g

14.4g

7.0g

110.9g

23.3g

80.7g