I have used the Goan Hot & Sour Indian Stir Fry Sauce by Patak’s as the sauce for this dish. As usual, there wasn’t quite enough flavour in the sauce so I added extras to help emphasise the dish. These sauce packets, whilst shunned my many, are a great way to speed up cooking and are usually available for excellent prices in the supermarkets – as long as you are happy adding to the sauce they are a great store-cupboard item! Of course this dish is also Gluten Free!
As with most of my dishes I have once again used a lot of vegetables to increase the amount of food per serving whilst limiting the calorie overhead. You can add egg noodles at the same time as adding the Stir Fry sauce if you want to add more body to the dish.
This recipe generously serves 2, either served with egg noodles or another side of your choice.
2 large Chicken Breasts.
3 Yellow Bell Peppers.
3 medium Red Onions.
5 cloves Garlic, minced.
1 packet Patak’s Goan Hot & Sour Indian Stir Fry Sauce
2 Tbsp. Olive Oil for onions.
2 Tbsp. Maldon Sea Salt and Freshly Ground Black Pepper.
1 Tbsp. Chilli Powder.
1 Lime, juiced.
Egg Noodles, if using.
Slice the Chicken Breasts into thin strips, spread out across the chopping board and then sprinkle liberally with Sea Salt and a even sprinkle of freshly ground Black Pepper. Turn the sliced Chicken and payday loans guarenteed repeat. Place the Chicken into a sealable contain and leave in the fridge for 20 minutes, meanwhile prepare the rest of the vegetables.
Slice the Red Onions and Bell Peppers into yes loan thin strips. Crush and thinly mince the Garlic Cloves.
Heat the 2 Tbsp. Olive Oil in a large Wok. Once hot, throw in the Red Onions and mix in the minced Garlic.
Stir Fry the mix and once the Red Onions are nicely browned, around 4 minutes, throw in the Yellow Bell Peppers and mix thoroughly. Stir Fry continuously until the Bell Peppers become soft to the touch.
Now add the thinly sliced Chicken to the Wok and continue to stir fry until the Chicken is nicely browned – they do not need to be completely cooked through at this point as they will finish cooking when the sauce is added.
Now add the Stir Fry sauce (and Egg Noodles if using) to the Wok and mix through to that the sauce thoroughly coats the contents of the pan. Squeeze over the juice from 1 lime to add extra sourness to the dish at this point. Also add 1 tsp of Chilli Powder and mix in thoroughly, add more if you live the dish hotter.
Allow the dish to simmer for a few minutes until the Chicken is cooked through. The Onions should still be slightly firm to add texture to the dish, whilst the peppers will be alliance and leicester loans soft.
Serve immediately in two large bowls for two people. Enjoy!