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.

Prep Time 5

Cook Time 25

Total Time 30

Servings people

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
Stir in the ginger, garlic and onions and cook uncovered for 10 minutes, or until softened.
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.
2 tbsp dark soy sauce, 2 tbsp white vinegar, 1 pinch salt
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