Clare Smyth’s Charred Chilli Chicken with Jasmine Rice
This tantalising dish from Clare Smyth combines chicken, peanuts, spring onions, soy coriander and more! It takes an hour to prepare and 15 minutes to cook.
Ingredients
- 8 diced chicken thighs (2 per portion)
- 4 chillies
- 120g toasted peanuts
- 4 spring onions
- 80g ginger
- 40g fresh coriander (reserve a small amount of coriander, spring onions and toasted peanuts to serve on top of the rice)
- 12 tbsp rice wine vinegar
- 16 tbsp soy sauce
- 80g chicken stock
- 300g jasmine rice
- 600g water
For the marinade:
- 24tbsp rice wine vinegar
- 24tbsp soy sauce
- 8 tbsp corn flour
Method
Mix soy sauce, rice vinegar and corn flour together, add the diced chicken and marinate in the fridge for 1 hour.
Place the jasmine rice in a pan with water and cook according to packet instructions. When cooked keep covered to keep warm.
Finely dice the ginger, slice the spring onions and chop the coriander including the stalks. Toast the peanuts.
Heat the oil in a pan, cut the chillies in half lengthwise add to the oil and cook until they start to blacken then remove from the oil. Reserve to put on top of the chicken.
Drain and put the chicken into the hot oil and fry until golden. Add the ginger, cook for a couple of minutes before adding the chicken stock, soy sauce and rice wine vinegar.
Bring to the boil and cook out for a further couple of minutes.
Finish with the spring onion, coriander and chopped nuts. Serve in a bowl with the rice and garnish with the charred chillies.
Ingredients
- 8 diced chicken thighs (2 per portion)
- 4 chillies
- 120g toasted peanuts
- 4 spring onions
- 80g ginger
- 40g fresh coriander (reserve a small amount of coriander, spring onions and toasted peanuts to serve on top of the rice)
- 12 tbsp rice wine vinegar
- 16 tbsp soy sauce
- 80g chicken stock
- 300g jasmine rice
- 600g water
For the marinade:
- 24tbsp rice wine vinegar
- 24tbsp soy sauce
- 8 tbsp corn flour
Method
Mix soy sauce, rice vinegar and corn flour together, add the diced chicken and marinate in the fridge for 1 hour.
Place the jasmine rice in a pan with water and cook according to packet instructions. When cooked keep covered to keep warm.
Finely dice the ginger, slice the spring onions and chop the coriander including the stalks. Toast the peanuts.
Heat the oil in a pan, cut the chillies in half lengthwise add to the oil and cook until they start to blacken then remove from the oil. Reserve to put on top of the chicken.
Drain and put the chicken into the hot oil and fry until golden. Add the ginger, cook for a couple of minutes before adding the chicken stock, soy sauce and rice wine vinegar.
Bring to the boil and cook out for a further couple of minutes.
Finish with the spring onion, coriander and chopped nuts. Serve in a bowl with the rice and garnish with the charred chillies.
