Good evening lovelies,
Tonight, I wanted to bring you my own British-Asian fusion on this delicious Gousto recipe. The original dish is plentifully tasty, but I made a few twists and changes and cooked up something even better. Personally, we didn’t enjoy the five-spice chips, but we found fluffy white rice was a perfect alternative.
This sticky recipe calls for chilli jam, which I have heard criticised before, and is quite hard to get hold of if you’re not Jamie Oliver. To overcome that, I swapped out the chilli jam and honey for sweet chilli dipping sauce and a pinch of sugar and it seemed to work just as well!
Don’t eat meat? Why not substitute the chicken for Quorn chunks or tofu? This is my own twist on this recipe, but you can make it work for you!
Before we begin, ideally, you want a rice cooker and a wok. I have been told by my Asian friends that a rice cooker is the authentic Asian way to make rice, and I found that it was easier to toss and coat the ingredients when there wasn’t such a risk of them spilling out over the sides. If you don’t have either of these, you can use a saucepan with a lid, as well as a large non-stick frying pan.
For this recipe, you will need:
- 250g skinless chicken breast, cut into bite-sized pieces
- 4 tablespoons cornflour
- 4 tablespoons sunflower oil
- 130g white basmati rice
- 1 red pepper, deseeded and finely sliced
- 1 brown onion, peeled and roughly diced
- 1 red chilli, deseeded and finely sliced
- 1 spring onion, trimmed and finely sliced
- 2 garlic cloves, peeled and minced or finely chopped
- 15g fresh ginger, peeled and minced or finely chopped OR 2 teaspoons ground ginger
- 4 tablespoons sweet chilli dipping sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon Chinese rice wine
- 1/2 teaspoon granulated sugar
- Salt and pepper, to season
- 1 tablespoon toasted sesame seeds
- Place the cornflour in a large bowl and add a generous pinch of salt and pepper. Mix thoroughly to combine.
- Add your pieces of chicken a couple at a time, coat them all over and shake off the excess, set them aside.
- In a large wok or frying pan, heat the sunflower oil over a medium-high heat until it crackles when a pinch of flour is thrown into it. Once it is ready, add in your chicken.
- Cook the chicken for 6-7 minutes, keeping it moving to stop it burning and sticking. Once ready, add in half of the soy sauce and coat the chicken evenly in the sauce.
- Cook the chicken for 1-2 more minutes or until fully cooked. Once ready, place the chicken in a clean bowl, taking care to reserve any oil. Return the wok to the heat and reduce the heat to a medium flame.
- Add the ginger and garlic and cook until fragrant and beginning to brown, about 30 seconds to 1 minute.
- Once the ginger and garlic is ready, and the red pepper, onion and chilli, along with a pinch of salt and pepper. Cook for 5-6 minutes, until soft and beginning to caramelise.
- While the vegetables are cooking, wash your rice under plenty of cold water until the water runs clear. Place into into your rice cooker or saucepan and place your (clean!) index finger on top. Add enough cold water up to the first knuckle of your finger (this is the proper way to measure how much water you need!) Place the rice over a medium heat and allow it to cook until all of the water has been absorbed.
- In a jug, combine the sweet chilli dipping sauce, rice wine and the rest of the soy sauce.
- Once the vegetables are soft, add the sweet chilli sauce mixture to the pan and mix for 1-2 minutes to fully coat the vegetables. Add the sugar and stir slowly but continuously until the sauce thickens somewhat.
- Once ready, add the chicken back to the pan and cook for a further two minutes, taking care to coat the chicken in the sauce and vegetables.
- To serve, spoon the cooked rice onto a warm plate, then pile the chicken and vegetables on top. Sprinkle with the sliced spring onion and sesame seeds and get stuck in. Enjoy!