Ginger and sweet chilli chicken

A refreshing warming dish - good for digestion but also great tasting!

70 mins Cook 8.5k Views

This recipe was an experiment – completely made up as we went along which turned out really well. A tasty, moreish blend of ginger and sweet chilli which goes perfectly with rice.

AuthorHungry PandaCategoryDifficultyIntermediate

Yields3 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 2 chicken breasts (you can also use tofu for a vegetarian version)
 vegetables (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli, cauliflower, cabbage and tomatoes)
 1 yellow/white onion, finely sliced
 1 ½ sticks spring onions
 1 tbsp ginger finely sliced or minced
 1 garlic clove crushed with the back of your knife
 3 birds eye chillis finely chopped (if you prefer, reduce this)
 500 ml chicken stock
 2 tbsp Thai sweet chilli sauce and a small amount of Sri Racha chilli sauce
 honey to sweeten

1

Stir fry garlic, chilli, ginger and onions in a pan until the flavours start to release and then add the chicken. Keep oil to the minimum and just add spoonfuls of chicken stock to the pan/wok to stop it from sticking.

2

Once the chicken is sealed add the veg (holding back the cabbage and tomatoes) and stir fry until cooked. Keep adding little bits of chicken stock.

3

When cooked, add enough chicken stock to make a sauce into the pan/wok. Season the sauce with a splash of soya sauce, black pepper, salt. Add a spoon of honey – we also add a generous amount of Thai sweet chilli sauce and a tiny splash of Sri Rahca sauce at this point too.

4

Taste to see if the seasoning is correct and adjust accordingly. Thicken sauce with cornflour mixed with water. Add spring onions, cabbage and tomatoes and stir through the sauce and cook for a few minutes.

5

Serve with fluffy rice from your Yum Asia rice cooker!

Ingredients

 2 chicken breasts (you can also use tofu for a vegetarian version)
 vegetables (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli, cauliflower, cabbage and tomatoes)
 1 yellow/white onion, finely sliced
 1 ½ sticks spring onions
 1 tbsp ginger finely sliced or minced
 1 garlic clove crushed with the back of your knife
 3 birds eye chillis finely chopped (if you prefer, reduce this)
 500 ml chicken stock
 2 tbsp Thai sweet chilli sauce and a small amount of Sri Racha chilli sauce
 honey to sweeten

Directions

1

Stir fry garlic, chilli, ginger and onions in a pan until the flavours start to release and then add the chicken. Keep oil to the minimum and just add spoonfuls of chicken stock to the pan/wok to stop it from sticking.

2

Once the chicken is sealed add the veg (holding back the cabbage and tomatoes) and stir fry until cooked. Keep adding little bits of chicken stock.

3

When cooked, add enough chicken stock to make a sauce into the pan/wok. Season the sauce with a splash of soya sauce, black pepper, salt. Add a spoon of honey – we also add a generous amount of Thai sweet chilli sauce and a tiny splash of Sri Rahca sauce at this point too.

4

Taste to see if the seasoning is correct and adjust accordingly. Thicken sauce with cornflour mixed with water. Add spring onions, cabbage and tomatoes and stir through the sauce and cook for a few minutes.

5

Serve with fluffy rice from your Yum Asia rice cooker!

Notes

Ginger and sweet chilli chicken
IngredientsDirections
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**If you prefer a vegetarian version substitute chicken stock for vegetable stock and replace the chicken pieces with tofu pieces. Here is our vegetarian Ginger Chilli Tofu

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