Dry Chicken Chilli Cantonese Style Recipes

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CHINESE CHILLI CHICKEN



Chinese Chilli Chicken image

This is one of our favorite quick and easy stir fry chicken dishes with a slight kick, lots of flavor too. It's about a medium spice.You can easily adjust the heat to your taste. I use boneless thigh fillet because I find the breast is a little dry in this.

Provided by Marlitt

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

8 chicken thigh fillets
1 onion
1 green pepper
1 jalapeno pepper, finely chopped (to taste)
2 garlic cloves, grated
1/4 teaspoon ground ginger, you can use fresh grated
1 tablespoon sugar
1 teaspoon salt
1 cup chicken broth or 1 cup vegetable broth
2 tablespoons soya sauce
2 tablespoons sherry wine
3 tablespoons chili sauce (to taste)
1 1/2 tablespoons vinegar
2 tablespoons peanut oil

Steps:

  • Slice the chicken.
  • Roughly chop the onion and pepper.
  • Grate or finely chop the garlic.
  • Cut the chilli in half, discard the seed and finely chop.
  • Heat the oil in a wok or a large deep frying pan.
  • Add the chicken, onion, peppers, chilli, garlic, and ginger.
  • Fry for about 5 minutes on high heat.
  • Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
  • Serve with rice or Chinese noodles.

DRY CHICKEN CHILLI CANTONESE STYLE



Dry Chicken Chilli Cantonese Style image

This is a sure winner. It is a delectable entree on its own and can, with some modifications, be added to pizza, pasta, burritos, you name it. Just give your imagination free reign and pleasant surprises are guaranteed everytime. Happy cooking.

Provided by mulan400

Categories     Poultry

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 12

1/2 kg chicken, cubed
1 teaspoon garlic paste
8 -10 green chilies, deseeded and slit
2 tablespoons lemon juice
2 -3 tablespoons ginger, julienned
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon catsup
1 teaspoon ajinomoto (MSG)
1 pinch black pepper
1/4 cup oil, for stir frying

Steps:

  • In a wok stir fry green chillies and set aside.
  • In the same wok add cubed chicken till cooked through. Set aside.
  • Remove all but 1 TB of oil form the wok.
  • Fry garlic paste for one minute till mildly aromatic.
  • Add soy sauce, lemon juice, oyster sauce, sugar, catsup, MSG and pepper.
  • Cook till sauce is somewhat reduced and thick.
  • Add cooked chicken and keep cooking till chicken is rendered almost dry.
  • Add julienned ginger towards the end of cooking.
  • Turn off heat and add fried green chillies.
  • Serve hot on a bed of rice or noodles.

Nutrition Facts : Calories 481.6, Fat 34, SaturatedFat 7.2, Cholesterol 76.1, Sodium 1172.7, Carbohydrate 23.7, Fiber 2.5, Sugar 12.2, Protein 23

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