400g chicken breast thinly sliced 0.5 red pepper diced in 2cm squares 0.5 green pepper diced in 2cm squares 0.5 yellow pepper diced in 2cm squares 0.5 red onion diced in 2cm squares 2 tsp of chopped garlic 2 tsp of chopped ginger 2 tsp of chopped birdseye red chilli (deseeded unless you want more heat) 1 green chilli, chopped fine (remove the seeds if you like it less hot) 1 spring onion, sliced fine to garnish Sesame seeds to garnish 2 tbsp of vegetable oil for frying
For the sauce: 8 tbsp Lingham’s Original Chilli Sauce 2 tbsp light soy sauce 2 tbsp of dark soy 150ml of veg stock 2tbsp cornflour slurry Splash of Shaoxing Rice Wine (optional) A few dashes of Sesame Oil
Start by adding vegetable oil to a wok and add the mix of garlic, ginger and red chilli and fry for 30 secs. Then add the sliced chicken, cook for 3-4 minutes until the chicken starts to brown.
Add the mix of onions and peppers to the chicken and continue to cook and stir for a further 3-4 minutes
Add the soy sauces and Lingham’s Original Chilli Sauce and ensure everything is well coated and continue to cook for 2 minutes.
Pour in the veg stock and cook for a further 2 minutes, then add the cornflour slurry to thicken the sauce and cook for 2 minutes.
Add a splash of Shaoxing rice wine and a few dashes of sesame oil, let it cook for another couple of minutes and then it’s ready to serve
Garnish with finely sliced spring onion and sesame seeds for that authentic look
Best enjoyed with a bowl of jasmine rice, quick and convenient for Cheeky Chilli Chicken
For the brave, replace Lingham’s Original with the Extra Hot Version for a real firecracker.
Feel free to swap the chicken for prawns, tofu, tempeh or even paneer.
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