Chinese Salt & Pepper Chicken - The Recipe and the Verdict!
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| Salt & Pepper Chicken, Fried Rice & Curry Sauce |
This is such a fulfilling dish, it has the right balance between spice, sweetness, and saltiness, it's perfectly accompanied by the Egg Fried rice, which is made even better with the addition of some Curry Sauce! This is a firm favourite of ours.
This can be made in the Actifry if you have one, or if not, you can cook the chicken in the oven and toss all of the ingredients in a Wok or a large pan afterward.
What are you waiting for, go out get the stuff and start making it, you will seriously not regret it!
Nom Nom Nom Nom!
Salt and Pepper Chicken Recipe:
The Ingredients:
Chicken:
8 chicken thighs (approx 650g), cut into chunks (we used chicken breast)
4 tbs of cornstarch (cornflour in the UK)
Salt and Black Pepper to season
1 egg
Low-Calorie Spray Oil (Frylight is perfect for this)
Vegetables:
1 red onion, finely diced
3 cloves of garlic minced
1/2 red pepper
1/2 green pepper
1 small carrot, julienned (or sliced into thin matchsticks)
1/4 cup (60ml) of chicken stock
1 tbs of soy sauce
1 tbs of rice vinegar
2 spring onions, sliced
Salt & Pepper Mix:
2 tsp of fine sea salt
2 tsp of black pepper
2 tsp of Chinese five-spice
2 tsp of sweetener
Tip: For more of an intense flavour, double up on the spice, we did this and it was amazing!
The Method:
This is not my recipe, so to comply with Slimming Eats' Terms of Service, I can't post the full recipe, it's really easy to follow, click HERE to view instructions on how to make this deliciousness!
Ingredients:
White Rice (320g) - We use Boil in a bag for easiness
2 tbsp of Sesame Oil (or enough to coat)
1 Egg (whisked)
Handful of Spring Onions (to serve)
Tip: Ensure the egg is whisked thoroughly beforehand, so you don't try to just crack the egg in the pan)
This is not my recipe, so to comply with Slimming Eats' Terms of Service, I can't post the full recipe, it's really easy to follow, click HERE to view instructions on how to make this deliciousness!
80g of Mayflower Curry Powder (It can be Medium, hot or extra hot)
300ml of Boiling Water
1. Pour 80g of Mayflower curry powder into a heat-safe container.
2. Add 300ml of boiling water to the mixture.
3. Stir thoroughly until all lumps have gone, and you have a smooth consistent texture.
4. Allow to cool for a couple of minutes before serving.
Note: We find this to be a slightly thinner curry sauce then we're probably used to, but that's normal. It still tastes amazing, and adds a lovely punch of flavour to the Egg Fried Rice!
Egg Fried Rice Recipe:
Ingredients:
White Rice (320g) - We use Boil in a bag for easiness
2 tbsp of Sesame Oil (or enough to coat)
1 Egg (whisked)
Handful of Spring Onions (to serve)
Tip: Ensure the egg is whisked thoroughly beforehand, so you don't try to just crack the egg in the pan)
The Method:
This is not my recipe, so to comply with Slimming Eats' Terms of Service, I can't post the full recipe, it's really easy to follow, click HERE to view instructions on how to make this deliciousness!
Curry Sauce Recipe:
Ingredients:
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| Mayflower Curry Sauce Mix |
80g of Mayflower Curry Powder (It can be Medium, hot or extra hot)
300ml of Boiling Water
The Method:
1. Pour 80g of Mayflower curry powder into a heat-safe container.
2. Add 300ml of boiling water to the mixture.
3. Stir thoroughly until all lumps have gone, and you have a smooth consistent texture.
4. Allow to cool for a couple of minutes before serving.
Note: We find this to be a slightly thinner curry sauce then we're probably used to, but that's normal. It still tastes amazing, and adds a lovely punch of flavour to the Egg Fried Rice!
The Verdict:
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