Sweet Chilli Garlic Chicken Stir Fry with Egg Fried Rice

Sweet Chilli Sauce is a popular condiment in Thai and Malaysian Cuisine

Ingredients:

200gms Chicken breast fillet, Shredded
2 Medium Red Onions Diced
3 Mixed Bell Peppers Diced
5 sprigs of Spring Onion sliced
1/2 inch ginger finely chopped
8-10 Baby corn Sliced
1tsp Red Chilli Flakes
2 Sachets Sweet Chilli Garlic Stir Fry Sauce
Salt to taste

Method:

Heat Oil in a wok. Saute onions and ginger, then add the vegetables. Saute for another two minutes and add shredded cicken and saute till cooked. Add Red Chilli Flakes and the Sweet Chilli Stir Fry Sauce and leave for a minute. Serve hot with Plain or Egg Fried Rice.

Tip: Prefer Chinese Sticky Rice.

Sticky Chicken Wings

Chicken Wings glazed in Honey and BBQ Sauce with mixed BBQ Spices.

Ingredients:

10 Chicken Wings de skinned
5 tbl spoons Honey
2 tbl spoon Dark Soy Sauce
1 tsp BBQ Mixed Spice Seasoning
1 tbl spoon BBQ Sauce (preferably Jack Daniels BBQ Glaze)
1 tsp Red Chilli Flakes
2 tsp White Sesame Seeds
4 Garlic cloves crushed
Salt to taste

Method:

Mix all the ingredients together and marinate the chicken wings for at least two hours.Preheat the Oven at 190 deg celsius and grill for 12 minutes, turn over the wings and brush with the marinade.and grill for another 12 minutes.
Alternatively BBQ the wings on charcoal BBQ. Serve hot with BBQ or Sweet Chilli dip.

Chicken Chinese Chilli with Egg Fried Rice

INGREDIENTS (Serves Two):

For the Chicken :

250 gms Chicken Breast Diced
2 Red Onions Diced
1 bowl Mixed Peppers diced
100 gms Baby Corn boiled & Sliced diagonally
4-5 Garlic Cloves Sliced diagonally
4-5 green Chillies Sliced diagonally
1 Inch Piece of Ginger julienned
1 tsp Chinese Five Spice Powder
1 Egg beaten with a pinch of chinese five spice powder
Self Raising Flour
Freshly Crushed Pepper
1tsp Soy Sauce
1tsp Red Chilli Flakes
1 packet Chinese Chili Meal Mix by Knorr
Salt to taste
Oil to deep fry

For the Egg Rice:

250gms Rice (cooked and refrigerated over night)
5-6 Spring Onions sliced
1 large carrot finely diced
Half Cup Beans, finely chopped
2 eggs beaten
1 tsp roasted sesame oil
1 tsp Soy Sauce
freshly crushed pepper
Salt to taste
2 tbl spoon refined oil

Method:
For the Chicken:

Boil diced Chicken till 3/4th cooked. Drain and keep aside, mix salt and Chinese five spice powder with self raising flour.Fold the chicken pieces in beaten egg and then into the flour and spice mix and deep fry.Keep aside. Heat oil in a pan and add chopped garlic, green chillies diced onions and julienne ginger, saute for a minute and add rest of the diced peppers and baby corn, sauté and now add chicken and red chilli flakes. Mix Knorr Chinese Chilli mix with water and add, Cook till thick consistency.

TIP : Add a few drops of Tobasco and garnish with freshly chopped coriander.

For the Egg Rice:

Beat two eggs with a teaspoon of toasted sesame oil and freshly crushed pepper corns and keep aside. Heat oil in a wok , add rice and sauté, now add the sliced spring onions, carrots and beans. Add freshly crushed pepper and salt.
Now move rice to one side of the wok and pour the beaten eggs on the other, leave for 30 sec and start mixing the egg with a chopstick.Now mix with the rice . Add soy sauce.

Serve both side by side in a pasta bowl.