About the Recipe
Elevate your favorite Chili Chicken with the vibrant addition of fresh microgreens. This recipe combines tender chicken pieces with the heat of chilies and the nutrition of microgreens, creating a delicious and wholesome meal. Perfect for family dinners or entertaining guests, this dish will be a hit with both adults and kids.
Benefits
This dish not only enhances the traditional flavors of Chili Chicken but also adds the nutritional benefits of microgreens, rich in vitamins, minerals, and antioxidants. It’s a delicious way to enjoy a beloved classic while ensuring a healthier, more nutritious meal for your family.
Ingredients
500g boneless chicken, cut into bite-sized pieces
1 cup mixed microgreens (sunflower, radish, mustard)
2 tablespoons cornflour
1 tablespoon all-purpose flour
1 egg, beaten
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon tomato ketchup
1 tablespoon chili sauce
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 green chilies, slit
1 bell pepper, sliced
1 onion, sliced
2 tablespoons vegetable oil
Salt to taste
Fresh coriander leaves, chopped (optional)
Preparation
Marinate the Chicken:
In a bowl, combine chicken pieces with cornflour, all-purpose flour, beaten egg, salt, and 1 tablespoon soy sauce.
Mix well and let it marinate for 10-15 minutes.
Fry the Chicken:
Heat oil in a pan over medium heat.
Fry the marinated chicken pieces until golden brown and crispy. Remove and set aside.
Prepare the Sauce:
In the same pan, add ginger and garlic, sauté for a minute until fragrant.
Add sliced onions, green chilies, and bell pepper, sauté until they begin to soften.
Stir in the remaining soy sauce, vinegar, tomato ketchup, and chili sauce. Mix well.
Combine Chicken and Microgreens:
Add the fried chicken pieces to the sauce, toss to coat evenly.
Gently fold in the mixed microgreens and cook for another 2 minutes until they are wilted and well combined with the chicken.
Serve:
Garnish with chopped coriander leaves if desired.
Serve hot with steamed rice, fried rice, or noodles.