Asian Chilli Chicken
25 minServes 4
Pan-fried chicken breasts coated in a spicy-sweet chilli sauce with garlic, ginger, sriracha and lime.
| prepCut each chicken breast in half horizontally to form 4 steaks total | ||||||||||
| 1/2 tsp salt | Season chicken with salt, pepper & flour | Pan-fry chicken 2 min per side, remove | Heat sesame oil on medium | Cook garlic & ginger 15 sec | Cook chilli flakes 30 sec until golden | Add water, sriracha, soy & honey, stir | Simmer 2 min until thick syrup | Add lime juice, simmer 30 sec | Return chicken, coat in sauce | Serve topped with sauce & garnish |
| 1/2 tsp pepper | ||||||||||
| 1 1/2 tbsp rice flour | ||||||||||
| 1 1/2 tbsp vegetable oil | ||||||||||
| 2 tsp sesame oil | ||||||||||
| 2 garlic cloves, finely minced | ||||||||||
| 2 tsp ginger, finely minced | ||||||||||
| 1 tsp chilli flakes | ||||||||||
| 120 ml water | ||||||||||
| 3 tbsp sriracha | ||||||||||
| 1 tbsp soy sauce | ||||||||||
| 60 ml honey | ||||||||||
| 45 ml lime juice | ||||||||||
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