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Indo-Chinese Stir-Fried Chicken With Dried Chillies

Deep-fried marinated chicken thighs stir-fried with peppers, onions, and chillies in a savory soy glaze for a spicy main course.

ChickenDinnerHigh ProteinSpicyStir-Fry
Estimated Nutrition
Calories
605.1
kcal / serving
2420.4 kcal total
Carbs
20.6g
per serving
82.4 g total
Fat
42.1g
per serving
168.5 g total
Protein
36.3g
per serving
145.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
4
tbsp
Cornflour
for marinade
1.5
tsp
Sugar
1
tbsp
Cornflour
mixed to a paste with a little water
CondimentsSauces
1
tbsp
Light Soy Sauce
for marinade
1
tbsp
Dark Soy Sauce
for marinade
1
tbsp
Rice Vinegar
for marinade
2
tsp
Dark Soy Sauce
for stir-fry
Fruits
0.5
piece
Lemon
juice only
Meat
700
g
Chicken Thighs
skinned, boned and cut in 3-4 pieces each
NutsSeeds
3
cloves
Garlic
peeled and chopped for marinade
1
pinch
Cumin
ground for marinade
1
pinch
Chilli Powder
for marinade
1
pinch
Coriander
ground for marinade
0.5
tsp
Salt
for marinade
1
tsp
Cumin Seeds
whole
3
cloves
Garlic
finely chopped for stir-fry
0.5
piece
Pepper
red or green, diced into 2.5cm pieces
1
tsp
Salt
for seasoning
1
tsp
Red Chilli Powder
1
tsp
Cumin
ground
OilsFats
500
ml
Oil
for deep-frying
3
tbsp
Vegetable Oil
for stir-fry
Other
0.5
piece
Chicken Stock Cube
crushed to a powder
Vegetables
2
piece
Red Chillies
dried, broken into pieces
2
piece
Red Onion
finely chopped
2
tbsp
Spring Onions
chopped, or wild garlic
1
handful
Watercress
or rocket, for garnish

Method

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