A double recipe! Chilli Chicken and Spicy Vegetable Noodles Chili Chicken: 4 tbsp oil *1/2 tbp cayenne (chili powder) 1 tsp salt 4 tbsp corn starch 1 lb boneless chicken (cut into1-inch pieces) 2 tbsp oil 1/2 medium onion, chopped 1 celery stalk, chopped small *1 tsp finely chopped ginger *1 tsp finely chopped garlic 1 chopped serrano pepper (green chili) 1 chopped bell pepper (capsicum- I use red) 3 tbsp soy sauce 1 tbsp ketchup 1/2- 1 tbsp chili garlic sauce (depending on your need for heat) 1/4 tsp sugar 1/4 cup water Method Preheat oven to 400 degrees. Mix chicken pieces with cayenne, salt and lightly roll in cornstarch. Marinate for 30 minutes. Smear a lined baking tray with 1 tablespoon oil and arrange your chicken pieces. Evenly pour a second tablespoon of oil over the chicken or coat pieces with cooking spray. Bake at 400 for 15-20 minutes. Take out of oven and keep aside. In remaining oil, on medium- high heat, saute onions and celery, 1-2 minutes. Add in the ginger, garlic, serrano pepper and finally bell pepper. Saute quickly. Pour in soy sauce, ketchup and chili garlic sauce, sugar and water. Bring to a boil. Add in chicken and take off the heat. Spicy Vegetable Noodles 16 oz fresh lomein noodles (1 packet) pot of boiling water (to soften the lomein) 1 tbsp oil 1/2 onion chopped 1 tsp finely chopped garlic 1 tsp finely chopped ginger 1 carrot, cut into small pieces 1 cup shredded napa cabbage 2 green onions, slivered, white and green parts *1/4 cup frozen peas 1 tsp sesame oil 1 tsp chili oil 2 tbsp soy sauce 1/2 tbsp Sriracha Method: Soften the lomein in boiling water for 2-3 minutes before cooking. Heat oil, add in onion, garlic, ginger and saute Keep heat at medium high, throw in the carrots, saute 1- 2 minutes, then cabbage. Dont let the veggies wilt. Stir in your green onions and peas. Mix in the sesame oil to the Sriracha, add lomein and combine ingredients so as the coat the noodles well. Take off heat. Serve with your chili chicken. Notes: * update on cayenne/ chili powder* Indian chili powder is just pure ground chili peppers and is what I am referring to or substituting cayenne with, unless mentioned otherwise. It is similar to the heat of cayenne, a red hot chili used in powdered form- so I use both the names in my ingredient list, whichever you have at hand is what you use. It isnt to be confused with the chili that is actually a blend of paprika, oregano, cumin and seasonings, most famously used in the dish known also as chili. Ginger and garlic pastes can stand in for finely chopped ginger/garlic. Substitute fresh lomein with cooked, dried egg noodles or cooked spaghetti. Peas will thaw once they hit the hot noodles. Always adjust the level of spice/heat suited to your tastes. blessingsfrommykitchen.blogspot/2012/03/chilli-chicken-and-spicy-vegetable.html
Posted on: Fri, 17 Oct 2014 09:43:47 +0000
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