Chinese Chilli Chicken

Chinese Chilli Chicken

The sauce for this recipe is easy to make at home. It’s also delicious, tangy and sweet. I have served this with rice noodles, but it is also fabulous with a portion of rice.

Serves 4

Ingredients:

Rice noodles for 4 people

500 g chicken

2 courgettes

1 bell pepper

4 tbsp. gluten-free soy sauce

2 celery sticks

Groundnut oil

For the Sauce:

6 garlic cloves

5 cm root ginger

2 red chilli

1 bell pepper

4 tomatoes

150 ml water

4 tbsp. gluten-free tomato ketchup

1 tsp. brown sugar

Method:

Prepare the sauce first.

Crush and chop the garlic.

Peel, slice and chop the ginger.

Wash, deseed and chop the chilli and bell pepper

Wash and slice the tomatoes.

Place all the ingredients for the sauce into a blender and blitz until finely mixed.

Chop the chicken into bite size portions.

Wash and slice the courgette and celery.

Wash, deseed and slice the bell pepper.

Cook the noodles according to the instructions on the packet. Drain, run under cold water and drizzle with a little of the oil and place to one side.

Heat 2 tbsp. groundnut oil in a wok over a high heat. Add the chicken and cook until brown. This should take around three minutes. Then add the vegetables and continue to fry for a minute.

Add the sauce to the wok and bring to the boil.

Add the cooked noodles and stir together.

Add soy sauce to taste before serving.

I garnish with fine strands of celery and uncooked rice noodles that I have fried in hot oil.

Additional Notes:

We don’t use onions in our home but they can be substituted into this recipe instead of celery.

Add any vegetables or meat that you prefer to this dish. It is the sauce that makes the dish!

Equipment Used:

Bowl / Saucepan for noodles

Wok

Blender

Knife

Chopping Board.