Chili Chicken

Name: Chili Chicken
Ingredients: 255 g jasmine rice; 5 ml salt; 400 g chicken breast fillet; 2 × cloves of garlic; 2 × red chili; 1 × red onion; 1 × tomato; 10 × cm cucumber; 15 ml cooking oil; 100 ml tomato purée; 30 ml honey; 15 ml Sriracha chili sauce; 15 ml oyster sauce; 5 ml soy sauce; 9 g cane sugar; 2.5 ml chili powder; 1.25 ml black pepper; 15 ml water; 3 g corn starch; 100 ml Turkish yogurt; 5 ml honey; 2.5 ml salt

This spicy and rich dish is served with fluffy rice and a fresh salad. It is a popular Asian-style lunch that combines sweetness with a significant kick of heat.

Ingredients

255 gjasmine rice

7.5 mlsalt

400 gchicken breast fillet

2cloves of garlic

2red chili

1red onion

1tomato

10cm cucumber

15 mlcooking oil

100 mltomato purée

35 mlhoney

15 mlSriracha chili sauce

15 mloyster sauce

5 mlsoy sauce

9 gcane sugar

2.5 mlchili powder

1.25 mlblack pepper

15 mlwater

3 gcorn starch

100 mlTurkish yogurt

Steps

Preparing the rice

Rinse 255 g jasmine rice with cold water and boil until cooked according to package instructions, adding 5 ml salt to the water.

Prepping the chicken

Cut 400 g chicken breast fillet into thin strips.

Chopping the vegetables

Finely chop 2 cloves of garlic and 2 red chili with seeds, and slice 1 red onion, 1 tomato, and 10 cm cucumber for the salad.

Frying the chicken

Heat 15 ml cooking oil in a frying pan and fry the chicken strips with garlic and chopped chili until they are fully cooked and have some color.

Preparing the sauce

Add 100 ml tomato purée, 30 ml honey, 15 ml Sriracha chili sauce, 15 ml oyster sauce and 5 ml soy sauce to the pan.

Finishing the sauce

Mix in 9 g cane sugar, 2.5 ml chili powder, and 1.25 ml black pepper and let the sauce simmer over low heat for a few minutes until it thickens.

Thickening the sauce

Mix 15 ml water and 3 g corn starch in a small container, and pour the mixture into the pan in a thin stream while stirring constantly until the sauce is glossy.

Mixing the salad dressing

Prepare a fresh salad dressing by mixing together 100 ml Turkish yogurt, 5 ml honey, and 2.5 ml salt.

Assembling the dish

Portion the cooked jasmine rice onto a plate, top with the spicy chili chicken and its sauce, and arrange the chopped vegetables on the side with the yogurt dressing.