STIR FRY CHILLI CHICKEN

The original recipe is a chicken dish but I have added some Erngyii mushrooms for myself just to cut down my meat intake for the day.   This can be served as a One Dish Meal but I have added some stir fry spinach to serve with rice.

This recipe is adapted from Spice Eats with modifications.  Named as chilli chicken but this dish is not spicy if you may think.  It tastes sweet and sourish, sure an appetising dish to savour over a plate of rice.  The mushrooms absorbs the flavours well and the chicken pieces are flavourful too with the marinade, pan-frying and sauces.

Ingredients

[serves 3-4]

300 gm deboned chicken thighs with skin - cut bite size pieces

3 stalks Erngyii mushrooms [king oyster mushrooms] - cut wedges

Marinade for Chicken and Mushrooms

1 tsp chilli powder

dashes of pepper

1/2 tsp salt

1 tsp light soy sauce

1 tsp oil

2 tbsp cornstarch

1 tbsp plain flour

1 tsp each grated ginger and garlic

Seasoning Sauce

2 tbsp each tomato sauce and sweet chilli sauce

1 tbsp light soy sauce

1 tsp vinegar

1 tbsp cornstarch + 2 tbsp water [mixed]

1/2 green capsicum - seeded, cut wedges

1 large onion - peeled, cut wedges

some chopped spring onions - separate the white from the green sections

some chopped garlic

1. Marinate the chicken pieces and mushrooms.  Set aside.
2. Heat 2 tbsp oil in wok, pan fry the chicken pieces until golden brown.  Add in mushrooms.  Continue to fry until fragrant.  Push aside.  Saute spring onions and garlic in oil until aromatic.
3. Combine all the ingredients, add in onions, capsicum and seasoning sauces.  Stir fry to mix well ingredients and sauces for 1-2 minutes until sauce is thicken. 
4. Dish up to serve.