Chilli Chicken is a dish that will warm you up. The fried bird eye chillies are divine in this recipe and add heat and amazing flavour. Add them to the soy sauce, the brilliant trio of ginger, garlic and onion and the result is perfect. Finally with the moist chicken thighs soaking everything in, you cant go wrong with this main dish. Serve on a bed of fluffy rice, sit back and enjoy.
I still find it amazing that a dish this tasty only takes 30 minutes from scratch.
Chilli Chicken
A lovely tasty Thai recipe that is fast to prep and cook and vanishes like there’s no tomorrow. This is a favourite when the kids have their friends around.
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Servings: 4 people
Calories: 153kcal
Ingredients
- 4 tbsp vegetable oil
- 8 whole birds eye chillies
- 2 tbsp ginger finely grated
- 2 cloves garlic finely chopped
- 2 medium onions finely chopped
- 8 large chicken thighs boneless
- 2 tbsp dark soy sauce
- 2 tbsp white vinegar
- 1 pinch salt
- 1 large spring onion scallions garnish
Instructions
- Pour the oil into a large frying pan or wok and heat over a medium heat.4 tbsp vegetable oil
- When hot, add the chillies, cover and cook for 3–4 minutes, or until blackened.8 whole birds eye chillies
- 2 tbsp ginger, 2 cloves garlic, 2 medium onions
- Cut the chicken into chunks and add to the pan and cook for 8–10 minutes until cooked through.8 large chicken thighs
- Stir in the soy sauce, vinegar and a pinch of salt to taste.
- Simmer for about 1 minute.
- Place the chicken on a platter, sprinkle over the spring onions.1 large spring onion
- Serve with hot fluffy rice.
Nutrition
Calories: 153kcal | Carbohydrates: 5g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Sodium: 613mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 2g