Sticky chili chicken
0
- Prep Time10 mins
- Total Time10 mins
- Makes3 to 4 Servings
© Masterfile Images
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.
Ingredients
1 cup chicken broth, or bouillon
1/2 cup apple juice
4 garlic cloves
3 tbsp soy sauce
2 tbsp cornstarch
1/2 tsp hot chili powder
1/2 head Savoy or napa cabbage
1 red bell 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.
Nutrition (per serving)
Calories 187, Protein 26g, Carbohydrates 17g, Fat 2g, Fibre 3g.