Hot and Spicy Pan-Fried Chicken Recipe
Depending on the type of chilli chosen, this tasty meal can be mild or hot. The chicken needs to be fried over fierce heat, so cut into small pieces.
Serves 2
Hot and Spicy Pan-Fried Chicken Ingredients:
2 skinless, boneless chicken (breast portions)
2 cloves garlic, sliced thinly
1 small fresh red or green chilli, seeded and sliced thinly
3 spring onions, sliced
1/2 tsp ground coriander
4-5 thin slices fresh root ginger
1/2 tsp ground cumin
2 tbsp olive oil
1 1/2 tbsp lemon juice
2 tbsp pine nuts
1 tbsp raisins (optional)
oil for frying
1 tbsp chopped fresh coriander (cilantro)
1 tbsp chopped fresh mint
salt and ground black pepper
fresh mint sprigs and lemon wedges to garnish
bread, rice or couscous, to serve
Hot and Spicy Pan-Fried Chicken Cooking Instructions:
1. Cut horizontally the chicken breast portions into 3-4 thin slices to speed up cooking. Place the slices in a shallow bowl.
2. Mix the chilli in a bowl together with the garlic, spring onions, ginger, spices, olive oil, lemon juice, pine nuts and raisins. Note that raisin is optional. Season, then spoon the mixture over the chicken pieces. Stir to make sure each piece is coated. Cover with clear film or plastic wrap and leave in a cool place for about 1 to 2 hours.
3. Brush a wok or shallow pan with oil and heat. Lift the chicken slices out and reserve the marinade. Stir-fry them over a fairly high heat for 3-4 minutes until brown on both sides.
4. Add the reserved marinade and continue to cook over a high heat for 6-8 minutes until the chicken has browned and is thoroughly cooked. Note that timing is dependent on the thickness of the chicken pieces.
5. Reduce the heat and stir in the chopped fresh coriander and mint. Cook for 1 minute then transfer to a heated platter and serve immediately, garnished with mint sprigs and lemon wedges. Serve with bread or with rice or couscous.
