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Crispy Chilli chicken

Yields2 Servings

 2-3 chicken breasts, thinly sliced
 25 g flour
 1 tsp garlic powder
 1 tsp chilli powder
 Selection of vegetables for stir frying
 Cooked noodles
 Oil or frylight
 120 ml water
 2 tbsp rice wine vinegar
 1 tsp minced garlic
 1 tsp minced ginger
 2 tsp tomato purée
 1 chopped red chilli or chilli flakes to taste
 1 tbsp sweetener or honey
1

Mix the flour, garlic powder and chilli powder.

2

Toss the sliced chicken in this mix.

3

Fry in hot oil until crispy, or spray a baking tray with frylight add the chicken and bake at 200c until crispy toss and spray again. Or, spray with oil and air fry for 15 minutes at 180c.

4

Put the sauce ingredients into a pan, stir to combine.

5

Bring to the boil then turn down to a simmer and cook for another 10 minutes.

6

Leave to cool.

7

Stir fry the vegetables.

8

Add the noodles to heat through.

9

Toss well to combine.

10

Add some of the sauce and the chicken.

11

Serve topped with sliced spring onions and the extra sauce on the side.

Nutrition Facts

Servings 2