THIS IS HOW YOU CAN CREATE A YUMMY CHINESE DISH.
Chili Chicken is a spicy and tangy dish which usually involves deep-frying and using ingredients like ketchup, white sugar, and soy sauce.
This is our rendition of it - full of spice and tang, minus the processed ingredients. If you want to make it saucier, just double the coconut aminos, chili sauce, and vinegar, then add an extra 1/2 a cup of water.
If the sauce isn't thick enough, make a slurry with 1 tsp of arrowroot or tapioca flour, mixed with 2 tbsp of cold water and add it to your dish
- 500g/1.2lbs of chicken thigh, cut into bite-size pieces (you can sub this for tofu, tempeh, mushroom, or paneer)
- Salt & pepper to taste
- 1/2 tsp paprika or Kashmiri Mirch
- 4 tbsp arrowroot or tapioca flour
- 5 dry red chilies, broken
- 3 tbsp avocado oil
- 2 tbsp ginger, minced
- 2 tbsp garlic, minced
- 2 green chilies, slit
- 1 small onion, quartered
- 1/2 red bell pepper, chopped into large pieces
- 1/2 green bell pepper, chopped into large pieces
- 3 tbsp Ri’s Coconut Aminos
- 2 tbsp Ri's Red Chili Sauce
- 5 tbsp white vinegar
- 2 tsp toasted sesame oil
- 2 spring onions, cut diagonally
- Mix the chicken (or tofu/tempeh/paneer) with salt, pepper, and arrowroot/tapioca flour. Mix well and set aside.
- In a wok-style pan, heat the oil on medium-high heat. Add the chicken/tofu/tempeh/paneer in, and try to avoid the pieces from clumping together.
- Cook uncovered, stirring frequently. Once done, remove from the pan
- Using the same oil, add in the broken dry red chilies and cook for 30 seconds.
- Add in the ginger, garlic and green chilies, then mix and cook for a minute.
- Add in the onion and the bell pepper and cook for another minute or so.
- Add in the coconut aminos, chili sauce, and the vinegar and mix.
- Now add back the chicken or vegetarian protein choice.
- Cook until the sauce coats everything well.
- Once done, turn off the flame and add in the sesame oil and spring onions.
- Toss again and serve immediately