Chilli Chicken with Lemon Coriander Rice

Ingredients

• 450 g Boneless chicken
• 1 tbsp Soy sauce (For the chicken marinade)
• 1 tsp Ginger-garlic paste (For the chicken marinade)
• 0.5 tsp Black pepper (For the chicken marinade)
• 0.5 tsp Kashmiri chilli powder (For the chicken marinade)
• 0.25 tsp Salt (For the chicken marinade)
• 3 tbsp Cornstarch (For the chicken marinade)
• 2 tbsp Flour (For the chicken marinade)
• 1 Egg (For the chicken marinade)
• 2 tbsp Soy sauce (For the sauce)
• 1 tbsp Red chilli sauce (For the sauce)
• 1 tbsp Ketchup (For the sauce)
• 1 tsp Vinegar (For the sauce)
• 0.5 tsp Black pepper (For the sauce)
• 0.5 tsp Sugar (Optional; for the sauce)
• 0.25 cup Water (For the sauce)
• 1 tsp Cornflour (For the sauce)
• 1.5 tbsp Oil (For stir-frying)
• 1 tbsp Garlic (Chopped; for stir-fry)
• 1 tsp Ginger (Chopped; for stir-fry)
• 2.5 Green chilies (For stir-fry; source specifies 2–3)
• 1 Onion (Medium, cubed; for stir-fry)
• 1 Bell pepper (Small, cubed; for stir-fry)
• Spring onions (For garnish)
• 3 cup Cooked basmati rice
• 1 tbsp Butter
• 1 tbsp Garlic (Chopped; for rice)
• 2 Green chilies (Chopped; for rice)
• 0.5 Onion (Medium, chopped; for rice)
• 0.5 tsp Black pepper (For rice)
• 0.5 tsp Salt (Or to taste; for rice)
• 0.5 tsp Red chilli flakes (For rice)
• 0.5 tsp Lemon zest (For rice)
• 0.25 cup Fresh coriander (Chopped; for garnish)

Steps

1. 1

   Marinate the chicken with all the chicken marinade ingredients.

2. 2

   Mix all the sauce ingredients in a bowl and set aside.

3. 3

   Fry the marinated chicken until golden and cooked through.

4. 4

   Heat the oil in a pan. Add the garlic, ginger, and green chilies, and sauté.

5. 5

   Add the cubed onion and bell pepper, then stir-fry for 2 minutes.

6. 6

   Re-whisk the sauce, pour it into the pan, and cook until thick and glossy.

7. 7

   Add the fried chicken and toss for 1–2 minutes.

8. 8

   Garnish the chilli chicken with spring onions and serve hot.

9. 9

   Heat the butter in a pan. Add the garlic and green chilies, then sauté until fragrant.

10. 10

    Add the chopped onion and sauté until slightly soft.

11. 11

    Add the black pepper, salt, and red chilli flakes.

12. 12

    Add the cooked basmati rice and mix gently until well combined.

13. 13

    Add the lemon zest and mix.

14. 14

    Garnish with fresh coriander and serve hot with the chilli chicken.

Notes

The source does not state a marinating duration, frying temperature or duration, or a cooking method for the chicken beyond frying until golden and cooked through. The recipe does not specify whether the rice should be made from freshly cooked or leftover rice.

Nutrition per serving

• main
• Indo-Chinese
• spicy
• chicken
• rice
• stir-fried
• gluten-containing