Description
A spicy and flavorful dish featuring chicken marinated in a vibrant mix of sauces and spices, served with rice.
Ingredients
Scale
- 1 tbsp vegetable oil
- 1 red chilli (chopped finely)
- 1 tbsp chilli sauce (I used sriracha)
- 2 garlic cloves (peeled and minced)
- 4 tbsp brown sugar
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp ketchup
- 1 tbsp malt vinegar
- 1 tbsp tamarind paste
- 1 tbsp fish sauce
- pinch white pepper
- 3 medium chicken breasts (about 525g or 18oz, sliced into bite-size chunks)
- 1 tbsp oil
- 1 medium white onion (peeled and sliced into wedges)
- 1 red bell pepper (seeds removed, chopped into chunks)
- 1 green bell pepper (seeds removed, chopped into chunks)
- 85 g (1 cup) mangetout (snow peas)
- 12 dried arbol chillies (Tianjin Chiles can substitute)
- small bunch of spring onions (scallions) (chopped)
- splash of water (optional)
- boiled long grain rice
- 1 1/2 tsp shichimi powder
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- wedges of lime
Instructions
- Place all of the marinade ingredients into a large bowl and mix together.
- Add one third of the marinade to the chicken, then cover with cling film and marinade for at least an hour (or up to overnight).
- Cook your rice as per the pack instructions (or use my no-fail boiled rice tutorial).
- Whilst the rice is cooking, heat the oil on a high heat in a wok or large frying pan/skillet until hot.
- Scoop the chicken out of the marinade with a slotted spoon and cook in the wok until slightly browned, and almost cooked right through.
- Add in the chopped onion and cook for a further 2 minutes to soften the onion slightly.
- Add in the reserved marinade and heat through whilst stirring until bubbling throughout.
- Add in the peppers, mangetout (snow peas) and dried chillies. Cook for a minute, then stir through the spring onions (scallions). Add a splash of water to the sauce if it needs loosening up.
- Check one of the larger pieces of chicken to ensure it’s cooked in the middle. Then turn off the heat.
- Take your boiled rice and spoon it into a small lightly oiled bowl (mine is 12cm/4″ diameter). Push it down firmly with the back of a spoon, then place a serving plate on top and turn the whole thing over. Tap the bowl gently to release the mound of rice. Repeat until you have four plates of rice.
- Spoon the firecracker chicken around the rice and then sprinkle the top of the rice with the shichimi powder and the sesame seeds.
- Top the rice with a wedge of lime and serve!
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust the amount of chillies to your desired spice level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 12g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg