Crispy shredded chicken

Caregory : Easy And Quick Recipes

Try this takeaway favourite served with rice, or simply on its own as part of a buffet-style meal. It can work as a main course or starter to share

Ingredient

    • 320g pack chicken mini breast fillets
    • 2½ tbsp light soy sauce
    • vegetable oil, for frying
    • red pepper, deseeded and thinly sliced
    • green pepper, deseeded and thinly sliced
    • 3 tbsp cornflour
    • 3 tbsp sweet chilli sauce
    • 1 tbsp garlic and ginger paste
    • 1 tbsp sesame oil
    • spring onions, trimmed and finely sliced

Direction

    • STEP 1

      Slice the chicken into thin strips. Pour over 2 tbsp of the soy and marinate in the fridge, covered, for 1 hr.

    • STEP 2

      Meanwhile, heat 1 tbsp of the oil in a wok or deep frying pan over a medium heat and cook the peppers for 3-4 mins until just beginning to soften. Remove with a slotted spoon and set aside.

    • STEP 3

      Spread the cornflour out in a shallow bowl. Season, then add the marinated chicken strips and toss to coat well.

    • STEP 4

      Fill a wok or deep frying pan with the oil so it’s about ½cm deep, then heat to medium-high. Carefully add the chicken in batches, cooking for 3-4 mins, using tongs to turn regularly until golden and crispy. Remove with a slotted spoon and place on a plate lined with kitchen paper to drain.

    • STEP 5

      Mix together the remaining soy, sweet chilli, garlic paste and sesame oil in a large bowl. Add the cooked peppers, crispy chicken and toss together until coated all over and sticky. Serve sprinkled with the spring onions.

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