Chilli Chicken: The Sequel

Chilli Chicken: The Sequel

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Asian
Servings: 4 servings
Calories: 310kcal

Ingredients

  • 1 lb chicken thighs boneless skinless
  • 1 medium green pepper seeded, chopped into 2" pieces
  • 1 large onion chopped into 2" pieces
  • 1 tbsp cumin powder
  • 1 tsp chilli powder
  • 1/4 tsp pepper
  • 1 cup uncooked rice cooked
  • 3 tbsp soy sauce
  • 1-2 tsp lime juice
  • 1/4-1/3 cup sriracha sauce depending on your desired spice level
  • 1 cup Coke must be regular, not diet or zero
  • 1 tbsp chopped garlic
  • 1 tsp corn starch or flour
  • 2 tsp water

Instructions

  • to cut the chicken you want to lay each thigh out flat and cut into it horizontally to create broad flat pieces around 1/2" thick. You want it to be thin because it's going to be fried on high heat to brown, then simmered in the sauce for only 8-10 minutes. Too thick and it won't cook in that time, too thin and it will over cook in the sauce.
  • Combine the cumin, chilli powder and pepper. Add the chicken to a mixing bowl and toss with the spices to evenly coat
  • Heat some oil in a large pan or wok on medium high heat. When the oil is shimmering add the chicken and fry til browned, stirring frequently, about 5 minutes. Use a slotted spoon to remove the chicken from the pan and set aside
  • Add the onions and peppers to the pan and toss / stir til everything is coated with the chicken juices, then add the garlic and continue to stir fry until the onions begin to soften- about 3-5 minutes
  • Add the coke to the pan and turn the heat to high until it begins boil, use a flat edge spoon to scrape the bottom of the pan of all the brown bits from the chicken and vegetables
  • Add the soy sauce, sriracha and lime juice and bring back to a boil. Stir the chicken back into the pan, turn the heat to medium and simmer uncovered for 5-10 minutes
  • Mix together the corn starch / flour and water then stir it into the sauce.
  • taste and adjust the sauce seasoning to desired with any extra lime juice, pepper or sriracha.
  • Serve the chicken over the rice

Nutrition

Calories: 310kcal | Carbohydrates: 14g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1254mg | Potassium: 426mg | Fiber: 2g | Sugar: 8g | Vitamin A: 390IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 2mg