Easy Recipe: Crispy Shredded Chicken

As the season has fully established itself this calls for something to be filled with and an easy recipe like that of shredded chicken mixed with ball peppers of various colors is a sustainable recipe that can serve as lunch or dinner when paired with flavored white basmati rice or eat alone for days you’re trying to shed excess weight. In addition, It can be part of a buffet that goes with almost any menu or as a starter on party and get-together days.

It’s easy to make and it only takes 20 mins, are you ready to discover the recipe? continue reading:

Ingredients:

Vegetable oil, for frying
2½ tbsp light soy sauce
1 tbsp sesame oil
2 finely diced spring onions
3 tbsp sweet chilli sauce
1 tbsp garlic and ginger paste
1 deseeded and finely chopped red pepper
1 deseeded and finely chopped green pepper
320g pack of mini chicken breast fillets
3 tbsp cornflour

How To:

Chop the chicken into thin strips. Add 2 tablespoons of soy to marinate the chicken, cover with a thin film then keep in the fridge for 1 hr.
While marinating, place a wok or deep frying pan over medium heat, Add 1 tablespoon of the oil along with the peppers, and cook for 3-4 mins until just about tender. Grab a slotted spoon and remove then set aside.
Use your fingertips to spread the cornflour out in a tray, season the flour then add the marinated chicken strips and toss for thorough coating.
Place a wok or deep frying pan on medium-high heat then pour 1/2cm amount of oil. Add the chicken to the hot oil in batches, and fry for approx. 3-4mins turning them regularly using tongs until crispy golden. Remove using a slotted spoon, and place them on a lined tray(Use a Kitchen Towel to line the tray) to drain.
Finally, make a sauce by adding the soy, sweet chili, garlic paste,, and sesame oil in a large bowl. Then go ahead and add the cooked peppers and crispy chicken, and toss thoroughly until well coated all over and sticky. Sprinkle spring onions and Serve. Enjoy!

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