Chicken Chilli Dry Fry is an Indo-Chinese stir-fry dish, combining flavours from both cuisines. It is a very hot, dry dish and should be always be served fresh.
What you need… • 2 Tablespoons cornflour • 6 teaspoons soy sauce • 150g chicken breast, cut into bite-size chunks • 3 Tablespoons oil • 1 small onion, roughly chopped • 0.5 green pepper, sliced into strips • 1–3 green chillies (to your taste), chopped • 1 teaspoon ground black pepper • 0.5 teaspoon red chilli flakes • 1 tomato, roughly chopped • 2 spring onions, chopped • a few coriander leaves, for garnish
How to make it… 1. Mix the cornflour with 4 teaspoons of soy sauce and coat the chicken in the mixture. Marinate for 15 minutes. 2. Heat oil to a medium-hot heat. Fry the chicken until all the pieces are sealed (about 2–3 minutes), then set aside. 3. Add the green peppers to the pan and stir-fry until they start to soften (about 3–4 minutes). 4. Add the onions, chillies, pepper and chilli flakes and stir fry for another 2–3 minutes. Add a tiny bit of water if needed but not too much as this is a dry dish. 5. Add the rest of soya sauce and mix in well. 6. Add in the tomatoes and chicken and stir-fry until the chicken is cooked. 7. Garnish with spring onion and coriander and serve fresh.