Stephen McAllister's thai chilli chicken
A tasty alternative to takeaway thai chilli chicke
This dish has a good balance of proteins and not a lot of fat. I'm also delighted to see green vegetables included in the dish as they are essential to every day health.
Ingredients - Serves 2 Adults
For the chicken
- 2 skinless chicken breasts, trimmed and cut into strips
- 1 clove garlic, crushed and finely sliced
- 3 – 4 florets broccoli, sliced
- 2 spring onions, chopped
- Handful of fresh coriander, roughly chopped
- 1 tablespoon of vegetable oil
- Lime wedges for garnish
For the sauce:
- 3 red chillies, de-seeded and finely diced
- 1 spring onion, finely chopped
- ¼ teaspoon of dried chilli flakes
- ¼ teaspoon of salt
- 2 tablespoons of sugar
- 50 ml rice wine vinegar OR white wine vinegar
- 150 ml / 5 fl oz. of chicken stock
- Juice of half a lime
For the rice:
- 240g / 8oz. of basmati rice
- 600ml / 1 pint of boiling water
- pinch salt
Method
For the sauce:
- Place all of the sauce ingredients in a saucepan and bring to the boil
- Reduce heat and simmer until the liquid has reduced by half and has a light syrupy consistency
For the chicken:
- Heat the oil in a hot wok / deep pan
- Add the chicken and stir fry for 2 to 3 minutes until almost cooked
- Reduce the heat to medium and add the garlic and broccoli, continuing to stir so the garlic doesn't burn (if the contents become a little dry add a teaspoon of cold water to the wok)
- When the chicken is cooked – check by slicing through a piece to see that there is no pinkness in the centre - add the cooked sauce and warm through for a minute or so until the contents of the wok are nicely coated with the sauce
For the boiled rice:
- Place rice in a sieve and rinse with cold water
- Bring the water to the boil and add the rice the pot
- Stir once, cover saucepan tightly and reduce heat to lowest setting
- Simmer for approx 12 minutes (do not remove the lid during this time)
- Drain rice in sieve to remove any excess water
- Refrigerate once cooled
For the fried rice:
- Heat a pan on a high heat
- Add a little vegetable oil
- Add the cold boiled rice (as above) and heat through, stirring all the while
- Add 2 roughly chopped spring onions
- Season with a little soy sauce
- Stir fry until the rice is nicely coated
- Serve with the chicken as above
Learn how to cook this recipe in 60 seconds
Serving Suggestions
Try serving with boiled rice instead, add crushed cardamon pods and a little tumeric to the boiling water when adding the rice for an authentic flavour

A sugar substitute can be used when making the sauce, to thicken it add a little cornflour mixed in cold water
About this Recipe
This recipe was taken from the Take on the Take Away series on RTE 1.

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of an adult's reference intake
Nutrition Information |
Typical Values | Per 100g | Per Portion (g) |
Energy | Kj | Kj |
| Kcal | Kcal |
Fat | g | g |
(of which saturates) | g | g |
Carbohydrate | g | g |
(of which sugars) | g | g |
Fibre | g | g |
Protein | g | g |
Salt | g | g |
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