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https://www.lifestylefood.com.au/recipes/7866/spicy-asian-chicken

LifestyleFOOD.com.au

Spicy Asian Chicken

A foodie friend gave me this idea and I adapted it to my taste. It is a favourite of friends who have raved about it's flavour. I have substituted chicken with a white flesh fish. Orange Roughy, Blue Cod etc

Ingredients

  • 4 Chicken breasts quatered ( or fish fillets halved)

  • 2 egg whites

  • 2-3 cups chicken stock less salt

  • 4 shallots chopped finely

  • 4 tbsp sunflower or vegetable oil

  • 3 tbsp soy less salt

  • 2 tbsp freshly chopped ginger

  • 2 tspn demarau suger (or raw sugar)

  • 4 tbsp rice four - cornflour could substitute

  • 2 large red chillies chopped

  • 4 kaffir limes leaves

  • zest of 1/2 lime

  • juice of 1 lime

  • 3 tbsp sesame seeds

  • 3 tbsp chopped coriander leaves, keep some leaves whole for plating

  • 3 tbsp peanut oil

  • 2 bunches baby bok choi or spinach

  • 300gr sugar snap peas

  • cup of red capsicum strips

  • 1 pack egg noodles or udon noodles

  • Dipping Sauce

  • 3 tbsp lemon juice

  • 3 tbsp soy sauce

  • 2 tbsp raw or brown sugar

Method

  • 1.

    Combine the chicken and add 1 red chopped chillii, coriander, sesame seeds, kaffir lime leaves, lime zest,lime juice. Marinate for 1-2 hours

  • 2.

    Whisk egg whites and add to chicken mixture beforejust before frying.

  • 3.

    Heat oven 150 deg cc

  • 4.

    Prepare dipping suce by mixing all 3 ingredients until sugar dissolved and set aside.Adjust ingredients to taste.

  • 5.

    Heat 1 tbsp peanut oli and add ginger, 1 chillii chopped, shallots and cook for 5 minutes until soft.

  • 6.

    Add chicken stock, soy and simmer then add sugar until dissolved.Set aside while cooking chicken.

  • 7.

    Heat 4 tbsp oil in frypan

  • 8.

    Coat each piece of chicken in rice flour and fry in oil for a few minutes on each side until crispy, drain on paper towel and keep warmed in oven. Cover with foil to avoid drying out.

  • 9.

    Cook the noodles as per packet directions and drain then set aside

  • 10.

    Bring stock soy to the boil and add greens and capsicum. cook for a few minutes. Don't overcook the sugar peas and capsicum should be crunchy. Add bok choy or spinach leaves last.

  • 11.

    Spoon vegetable mixture onto plates, add a spoonful of noodles to each and top with chicken.

  • 12.

    Srinkle with corinader leaves and serve with dipping sauce.

  • 13.

    Good Eating

Notes

It sounds busy but once you have made this dish it is easy once you have prepared and chopped everthing. Just do one stage of the recipe at a time.

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