Recipe for Lunch Post Date: 2024-04-24 09:05:27

Chilli Chicken Recipe:

Ingredients:

• 500g boneless chicken, cut into bite-sized pieces
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp red chili powder
• 1/2 tsp black pepper powder
• 2 tbsp cornflour
• Salt to taste
• 2 tbsp oil
• 1 onion, chopped
• 1 bell pepper (capsicum), diced
• 2-3 green chilies, slit lengthwise
• 2 tbsp garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp tomato ketchup
• 1 tbsp chili sauce
• 1 tbsp soy sauce
• 1 tbsp cornflour mixed with water (for thickening)
• Spring onions, chopped (for garnish)

Instructions:

1. Marinate the Chicken:

   • In a bowl, combine the chicken pieces with soy sauce, vinegar, red chili powder, black pepper powder, cornflour, and salt. Mix well and let it marinate for 30 minutes.

2. Fry the Chicken:

   • Heat oil in a pan or wok over medium-high heat.
   • Add the marinated chicken pieces and fry until golden brown and cooked through. Remove from the pan and set aside.

3. Prepare the Sauce:

   • In the same pan, add a little more oil if needed.
   • Add chopped onion, diced bell pepper, green chilies, minced garlic, and ginger. Stir-fry for a few minutes until the vegetables are tender.

4. Combine:

   • Add tomato ketchup, chili sauce, soy sauce, and the fried chicken pieces to the pan. Mix well to coat the chicken with the sauce.

5. Thicken the Sauce:

   • Pour the cornflour-water mixture into the pan and stir continuously until the sauce thickens.

6. Garnish and Serve:

   • Garnish with chopped spring onions and serve hot with fried rice.

Fried Rice Recipe:

Ingredients:

• 2 cups cooked rice (preferably leftover and cooled)
• 2 tbsp oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1/2 cup green peas
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• Salt and pepper to taste
• Spring onions, chopped (for garnish)

Instructions:

1. Heat oil in a large pan or wok over medium-high heat.

2. Add chopped onion and minced garlic. Stir-fry until fragrant.

3. Add diced carrot and green peas. Cook until the vegetables are tender.

4. Push the vegetables to one side of the pan and pour the beaten eggs into the empty space.

5. Scramble the eggs until cooked, then mix them with the vegetables.

6. Add the cooked rice to the pan, breaking up any clumps with a spatula.

7. Pour soy sauce over the rice and mix well to combine. Season with salt and pepper to taste.

8. Cook for a few more minutes until the rice is heated through.

9. Garnish with chopped spring onions and serve hot with chilli chicken.