Caramelised chicken and chilli stir-fry
Caramelised chicken and chilli stir-fry features tender chicken thighs tossed with crunchy cashews, caramelised red onions, and a spicy kick from red hot chili peppers. This quick stir-fry is sweetened with brown sugar and enhanced with fresh basil for a delicious, fragrant meal.
Cook time 20 min
Prep time 10 min
Ingredients:
1 tbsp peanut oil1/2 cup cashew
6 chicken thighs
2 red onions
2 red hot chili peppers
1 tbsp ginger root
2 garlic cloves
1/2 cup brown sugar
1 tbsp vinegar
1 tbsp soy sauce
1/2 cup basil leaves
Caramelised chicken and chilli stir-fry is a delectable blend of sweet and spicy flavors, perfect for those who crave a bit of heat in their meals. This dish combines tender chicken thighs with crunchy cashews, aromatic red onions, and a rich caramelised sauce made with brown sugar and soy sauce. The addition of fresh ginger, garlic, and red hot chili peppers provides an extra kick, while fresh basil leaves add a fragrant finish. Whether you're a stir-fry enthusiast or a newcomer to Asian-inspired cuisine, this recipe is sure to become a favorite.
Instructions:
- Start by cutting the chicken thighs into bite-sized pieces.
- Thinly slice the red onions and chili peppers.
- Finely grate the ginger root and mince the garlic cloves.
- Roughly chop the basil leaves.
- Heat 1 tablespoon of peanut oil in a large wok or frying pan over medium-high heat.
- Add the cashews and stir-fry for about 2-3 minutes or until they are golden brown and fragrant.
- Remove the cashews from the pan and set aside.
- In the same wok or frying pan, add the chicken pieces.
- Stir-fry for 5-7 minutes until the chicken is cooked through and lightly browned.
- Remove the chicken from the pan and set aside.
- Add the sliced red onions and chili peppers to the same pan.
- Stir-fry for about 3-4 minutes until the onions are soft and translucent.
- Add the grated ginger and minced garlic to the pan.
- Stir-fry for another 1-2 minutes until fragrant.
- Sprinkle the brown sugar over the vegetables and stir well.
- Cook for 2-3 minutes until the sugar starts to melt and caramelise.
- Return the cooked chicken and cashews to the pan.
- Drizzle with vinegar and soy sauce.
- Stir well to combine all the ingredients and let them simmer for 2-3 minutes until everything is coated in the caramelised sauce.
- Finally, add the roughly chopped basil leaves.
- Give everything one last good stir, allowing the basil to wilt slightly in the heat of the dish.
- Serve the caramelised chicken and chilli stir-fry hot, straight from the pan.
- This dish pairs well with steamed rice or noodles.
Caramelised chicken and chilli stir-fry brings together a symphony of flavors and textures that will excite your taste buds. With a perfect balance of sweetness, spice, and aromatic herbs, this dish is both simple to prepare and incredibly satisfying. Serve it over a steaming bowl of rice or noodles for a complete meal. By following these tips and paying attention to detail, you'll achieve a restaurant-quality stir-fry right in your own kitchen. Enjoy!
Caramelised chicken and chilli stir-fry FAQ:
Cook the chicken thighs for 5-7 minutes in the wok or frying pan until they are cooked through and lightly browned.
Yes, you can substitute cashews with other nuts like peanuts or almonds, but adjust cooking times as needed since different nuts may have varying moisture and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before eating.
To reduce the spiciness, you can use fewer chili peppers or remove the seeds from them, which contain much of the heat.
Rice vinegar is recommended for a mild flavor, but other types of vinegar like apple cider or white vinegar can also be used, keeping in mind that they may alter the taste slightly.
Cooking Tips:
- Ensure the chicken thighs are cut into even-sized pieces for uniform cooking.
- Toast the cashews in the peanut oil separately until golden brown before adding other ingredients to enhance their flavor.
- Slice the red onions thinly to allow them to caramelise properly and meld with the sauce.
- Adjust the amount of red hot chili peppers based on your tolerance for heat; you can remove the seeds to reduce spiciness.
- Fresh ginger and garlic are essential for adding depth to the dish, so try to avoid using powdered substitutes.
- Keep a close watch on the brown sugar while caramelising to prevent it from burning, stirring constantly.
- Add the basil leaves at the end of cooking to maintain their fresh flavor and vibrant color.
Nutrition Facts
4 ServingsCalories 630kcal
Protein 30g
Carbohydrates 45g
Fiber 2.78g
Sugar 36g
Fat 36g
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