Ingredients
Garlic
Corn flour
Broccoli
Rice
Sweet chilli sauce
Egg
Soy sauce
Beans
Lime
Chillies
Chicken thighs
Execution
Place the prepped chicken thighs in a large bowl. Add the whisked egg into the bowl and coat the chicken. Then stir the cornflour into the bowl, until each piece of chicken is covered in the light batter.
To a large non-stick frying pan, adding 1 tbsp of rapeseed oil at a time, fry the pieces of chicken in batches on a high heat.
Rotate the chicken thighs until golden and crispy, after around 4 minutes.
Set each batch aside on a tray once golden on both sides.
Meanwhile, steam or boil your tenderstem broccoli and green beans. Also pop your rice on to cook at this point.
Using the same pan, reduce the heat & add the garlic and chillies and fry for a couple of minutes.Fry for a couple of minutes before adding the sweet chilli sauce, soy sauce, cornflour slurry and lime juice. Heat for a few minutes until the sauce thickens.
Then, pour the chicken pieces into the pan with the sauce and toss to combine and enjoy!
Additional tips
- Cut the chicken into bite-sized pieces to ensure they cook evenly.
- Distribute the chicken to cook in a non stick pan in batches with a little oil.
- Use cornflour/or self raising flour and egg to make the batter.
- Use fresh red chillies for the sauce instead of dried chilli flakes, for flavour and presentation.
