Oriental Chili Chicken

Name: Oriental Chili Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 2 tbsp halal-certified soy sauce; 1 tbsp tomato paste; 1 tbsp tomato sauce; 1 tsp chili sauce; 1 tsp apple cider vinegar; 1 tsp sugar; 0.25 tsp fresh ground black pepper; 1 lb boneless skinless chicken breast; 2 tbsp cornstarch; 0.5 tsp turmeric; 0.25 tsp salt; 4 tbsp peanut oil; 2 garlic cloves; 1 onion; onion; 1 green chili pepper; green chili pepper

Pan-cooked chicken and apple cider vinegar, warmed with chilli and turmeric. Finish with onion slices and sliced green chilies.

40 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: medium

1
Stir the soy sauce, tomato paste, tomato sauce, chili sauce, vinegar, sugar and black pepper together in a small bowl, then set aside.
2
Put the chicken strips in a large bowl with the cornstarch, turmeric and salt and mix well.
3
Heat the oil in a large frying pan or wok over a medium heat. Add the chicken pieces and fry, stirring occasionally, for 5 minutes, with a slotted spoon and set aside.
5 min
4
Tip the garlic and onion into the oil remaining in the pan and fry, stirring for 3 minutes.
3 min
5
Add the green chili and fry for 1 minute. Return the chicken pieces to the pan and fry for a further 1 minute.
6
Stir in the spicy sauce mixture and stir for 2 minutes, or until the chicken pieces are cooked through. Check by cutting into a piece of chicken – the juices should run clear.
2 min
7
Serve hot topped with the onion slices and sliced green chilies.

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Malt vinegar is alcohol-derived, so this recipe uses apple cider vinegar.