Molly has recently taken to the kitchen, I find myself peering over her shoulder as she experiments away (breakfast Quesadilla’s will be making an appearance here soon as well…). So this Spicy Chilli Chicken is one of the many quick lunches she’s been making, although it would work brilliantly as a dinner as well. This would work really nicely with beef as well, and we’re going to try it with Jack Fruit for a vegan version.
For this Spicy Chilli Chicken recipe we used left over chicken, but you can use a fresh chicken breast, slice it up and just fry it for a few minutes longer once you’ve dredged it in the spiced flour mixture.
If you’re looking for a great dinner dish that takes a bit more time, just check out our Saffron Chicken Recipe.
Spicy Chilli Chicken
A hot and sweet chicken recipe that makes a great quick dinner or lunch
Ingredients
- 4 Whole Cooked chicken breasts - boned, skinned and shredded Or uncooked - just slice them up into slivers. You don't get the 'torn' look but it still works fine.
- 1 cup Plain Flour
- 4 tsp Mild Chilli Powder I do a heaped teaspoons
- 4 tsp Smoked Paprika I do a heaped teaspoons
- 2 tbsp Brown Sugar
- 6 tbsp Soya Sauce
Instructions
- Shred the chicken breast. Put the flour on a plate and mix in the Chilli and the Paprika. Cover the chicken with the flour mixture.
- Mix the soya sauce and brown sugar together and put to one side
- Heat a good splash of olive oil in a frying pan and put on hot. You want it sizzling. Add the floured chicken and cook until crispy. This doesn't take long. If you're using raw chicken it may take a few minutes more depending on how thin you cut the chicken. Just make sure to flip the chicken around in the pan to ensure even cooking.
- While the chicken is cooking grab another frying pan and pop it on a medium heat. Add the soya and brown sugar mixture and heat until just simmering.
- When the chicken is cooked, transfer using a slotted spoon or fish slice to the hot soya sauce mixture and briefly mix to cover the chicken. Then remove the chicken with a slotted spoon. You will have some cooking sauce left over, so you can pour it on top if you wish (although we don't).
- This is best served on a bed of rice. To be honest - I just microwaved a bag of Tilda's bagged rice for 2 minutes and was done. If I'm not in a rush, then I'd have cooked a bit of Basmati to go with it.
