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Indian-Chinese Chilli Chicken

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

26.5g

Energy (kJ)

1323kJ

Energy (kcal)

317kcal

Carbohydrate incl. fibre (g)

10.2g

Carbohydrate excl. fibre (g)

8.5g

Sugar (g)

3.6g

Fibre (g)

1.8g

Fat (g)

19.6g

Saturated fat (g)

3.3g

Unsaturated fat (g)

14.6g

Monounsaturated fat (g)

5.3g

Polyunsaturated fat (g)

9.3g

Trans fat (g)

0.1g

Cholesterol (mg)

74mg

Sodium (mg)

1021mg

Salt (g)

2.55g

Vitamin A (IU)

626IU

Vitamin C (mg)

67.7mg

Calcium (mg)

27mg

Iron (mg)

1.16mg

Potassium (mg)

569mg

Total

106.1g

5293kJ

1268kcal

40.8g

34.0g

14.4g

7.0g

78.3g

13.2g

58.6g

21.2g

37.3g

0.4g

295mg

4083mg

10.21g

2503IU

270.8mg

107mg

4.66mg

2276mg

  • 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
  • 1 To begin, heat the oil in a large wok or non-stick saucepan and brown the chicken (in batches if required) over a high heat, turning the chicken after a minute so it evenly colours on both sides. Remove the chicken with a slotted spoon and set aside. Heat the same oil and toss the green peppers for 10 seconds. Drain with a slotted spoon and set aside
  • 2 Add the red chillies, green chillies and ginger to the pan stir-fry for 2–3 minutes. Add the onions and toss well for 1 minute
  • 3 Add the dark and light soy sauces and mix well. Add stock and bring mixture to a boil. Dissolve the cornflour in 1 ½ tbsp of cold water and mix well
  • 4 Once the stock begins to boil, add the cornflour paste, stirring vigorously to avoid any lumps
  • 5 Add the tossed green peppers, browned chicken and spring onions and cook for a further 2–3 minutes over a high heat
  • 6 Add the salt as required, drizzle over some sesame oil and serve hot with vegetable or egg-fried rice