Updated: Sep 7
A Chinese takeaway favourite here in Scotland - this recipe combines juicy chicken bites with spicy veg - ideal for pairing with salt & chilli chips or dredging in curry sauce.
500g chicken thigh fillets - diced
100g corn flour
1tbsp MSG (optional)
1 red chilli - thinly sliced
2 spring onions - thinly sliced
1 onion - thinly sliced
1 green pepper - thinly sliced
1tbsp soy sauce
1/2tsp baking powder
In a large bowl, combine the chicken, soy sauce, garlic & baking soda, mix until combined and set aside.
In a small bowl, mix the salt & chilli seasoning and MSG (if using).
Take the marinated chicken pieces and coat them in corn flour, assuring they are fully coated, cook in hot oil until the chicken is cooked through - set aside.
Heat oil in a separate pan, add the pepper, onions, and chilli, cook for 4-5 minutes or until they begin to soften, add the dry spice mixture and mix until fully coated, cook for a further 1-2 minutes until fragrant.
Add the chicken into the pan and stir well, cook for 1-2 minutes to heat the chicken through & serve.