Firecracker chicken recipe
Marinating is a great way to tenderise meat and the flavoursome marinade for this dish is packed with tangy barbecue sauce, sharp cider vinegar, sweet brown sugar and fiery red chilli. Serve up this chicken and veg stir-fry as a light, speedy main that's brimming with flavour.
See method- Serves 4
- 13 mins to prepare and 12 mins to cook, plus marinating
- 291 calories / serving
Ingredients
- 500g (1lb) chicken breast, cut into strips
- 2 tbsp olive oil
- 1 onion, finely sliced
- 1 red pepper, deseeded and cut into strips
- 1 yellow pepper, deseeded and roughly chopped
- 1 x 175g pack baby corn and mangetout, baby corn halved lengthways
- 2 tsp sesame seeds, toasted (optional)
- cooked rice or noodles, to serve (optional)
For the marinade
- 100ml (3 1/2fl oz) barbecue sauce
- 1 tbsp cider vinegar
- 50g (2oz) brown sugar
- 1 red chilli, chopped
Each serving contains
- Energy
- 1225kJ 291.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 23g
of the Reference intake
Carbohydrate 24.9gProtein 32.8gFibre 2.9g
Method
- Combine the marinade ingredients in a bowl, add the chicken and turn to coat. Cover and chill for 1 hour.
- Heat half the olive oil in a frying pan. Add the chicken and marinade, then fry for 5-7 minutes, until the chicken is cooked through. Remove from the pan and set aside. Wipe the pan clean.
- Heat the remaining oil in the pan. Add the onion, peppers, baby corn and mangetout. Add 1-2 tbsp water, stir-fry for 2-3 minutes, then return the chicken to the pan. Cook for 1-2 minutes more.
- Scatter the chicken and veg with the sesame seeds and serve with rice or noodles, if you like.
- See more Chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
