Crazy Chili Chicken

This dish can be as hot or as cool as you want. Its perfect both ways.

Prep Time 5

Cook Time 15

Total Time 20

Servings People

Cut the boneless, skinless chicken into strips and season with salt and pepper.
2 large chicken breasts, 1 tsp salt, ½ tsp pepper
Break the egg into a small dish and gently whisk. Add the flour into a second dish.
1 large eggs, 100 g flour
Place a pan over a high heat and add the oil.
Coat the chicken strips in the egg wash and then into the flour and carefully lower into the hot pan.
Do this in batches to prevent sticking and splashes.
Shallow fry for a few minutes on each side until lovely and golden brown.
Add the red and green peppers and continue to fry for a few minutes until they start to soften.
1 medium red pepper, 1 medium yellow bell pepper
Remove the chicken and peppers and put to one side for now.
Using the same pan, add the soy sauce, chili, garlic, tomato paste/puree and the water.
1 large red chilli, 3 tbsp soy sauce, 2 tbsp tomato puree, 100 ml water, 3 cloves garlic
Reduce the heat to a simmer stirring constantly until the sauce is reduces in volume and thickens. It should be ;ovely and thick.
Add the chicken and peppers back to the pan and combine well.
Sprinkle with the chopped scallions for that extra bit of colour and texture.
4 large scallions
Serve with rice for a superb main course.
200 g cooked rice