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Sticky 10-Chilli Chicken
Packing a whopping 10 chillies, this sticky chicken stir fry packs a fiery punch. If you’re a spice lover, this one’s definitely for you. If you’re a milder spice lover, deseeding the chillies might be a good shout.
- Prep Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Scale
- 10 red chillies, very finely chopped (deseed the chillies to reduce the heat level)
- 30g fresh ginger, grated
- 6 garlic cloves, grated
- 125ml distilled vinegar
- 125ml water
- 75g white caster sugar
- 4 tbsp light soy sauce
- 850g chicken thigh fillets, cut into bite-sized pieces
- vegetable oil
- 2 spring onions, thinly sliced
- sprinkle of sesame seeds
Instructions
- Whisk the red chillies, ginger, garlic, distilled vinegar, water, sugar and light soy sauce in a bowl until the sugar dissolves. Alternatively, if you don’t feel like chopping everything by hand, you can whack it all into a food processor.
- Season the chicken with salt and pepper and toss to coat.
- Heat a splash of vegetable oil in a large wok or sauté pan over high heat. Stir fry the chicken until it’s half-cooked, around 5 minutes, then add the sauce and cook, stirring occasionally, until it’s reduced and sticky, a further 7 to 10 mins.
- Serve over rice with a side of your favourite veg, then top with spring onions and a sprinkle of sesame seeds and enjoy!
Have made this several times and it’s delicious. I use a combination of frozen and dried (and soaked) chillies. I cook up chicken and whatever veggies I have to hand. Tonight I whizzed up fresh coriander with the sauce. It is a great recipe enjoyed by the whole family – we do love spice!
I’m so happy to hear it! Thank you so much for your review 🙂