Here’s the recipe –
Sweet Chilli Marinade –
1 1/4 Cups (310ml) – Sweet Chilli Sauce
1/4 Cup (60ml) – Low Sodium Soy Sauce
1/4 Cup (60ml) – Shaoxing Cooking Wine
2 tsp (10ml) – Mirin
4 – Garlic Cloves, Grated
10g (0.35oz) – Ginger, Grated
2 1/2 tsp (9g) – Corn Flour
Chicken & Vegetables –
1 1/2 Tbsp (30ml) – Peanut Oil
1kg (2.2lb) – Chicken Thigh, Diced
1 – Brown (Yellow) Onion, Thinly Sliced
2 Bunches – Broccolini
1 – Red Bell Pepper (Capsicum), Thinly Sliced
3 – Spring Onions (Scallions), Thinly Sliced
Green Stem Spring Onion, Garnish
Place all the sweet chilli marinade ingredients into a mixing bowl and whisk to combine until smooth.
Add the diced chicken thigh to a separate bowl and 4 Tbsp (80ml) of the sweet chilli marinade. Mix to combine and marinate for 30 minutes up to 24 hours (this step can be skipped).
Add 1 tbsp (20ml) of peanut oil to a large high-rimmed pan or wok over high heat. Add the chicken in batches and stir fry for 6 minutes or until golden and cooked. Remove and place into a bowl. Repeat with the remaining batch.
Add the remaining 1/2 tbsp (10ml) of peanut oil, onion, red bell pepper (capsicum), and broccolini in the same pan or wok. Stir fry for 4 minutes or until soft. Add the spring onions (scallions), cooked chicken, resting juices, and the sweet chilli sauce marinade. Cook for 2-3 minutes or until the sauce has thickened, coating everything. Remove from the stovetop.
Serve the rice and sweet chilli chicken in 5x 750ml airtight containers. Garnish with green stem spring onion. Dig in.
To store, place in the fridge for up to 4 days and in the freezer for up to 4 months, both held in airtight containers. Allow to thaw overnight before reheating.
To reheat, place the sweet chilli chicken and rice into a pan over medium heat and gently heat through. It can also be put into a high-heat pan and made into a fried rice meal. Alternatively, it can be reheated in the microwave in bursts, mixing between each one until hot throughout.
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