Dine Out with Damian: Sweet Chilli Chicken
I’m here to give you an easy meal that any buffoon can make whilst out in the great outdoors. When I say ‘any buffoon’, I obviously mean me.
Today I am going to share with you a hearty tummy warmer.
A friend gave me this recipe which he'd seen on the internet, and I would love to give the creator credit, but it was a few years back, and my friend can’t remember the name of the channel, I've since adapted the recipe a smidge, but if you recognise the recipe, let me know and I'll happily give credit where it's due.
This dish is incredibly tasty, and pretty simple to make when out and about, though it's easier if you do some preparation at home before you travel, which is what I’m going to do here.
Equipment needed
Stove
Large pan
Utensils
Chopping board
Flask / Bottle
Zip lock bag
Fridge (or cool bag with ice packs)
Branded equipment used: Coleman Dual Fuel Stove, Madog Open Fire Dutch Oven, Ecoflow Glacier, Almazan Kitchen Chef Knife, COBB Chopping Board, Helinox Café Table
Ingredients (for 4)
500g chopped chicken breast
350ml chicken stock
2 tbsp soy sauce
2 tbsp rice vinegar
3 tbsp sweet chilli sauce
3 tbsp cornflour
1 tsp onion granules
1 tsp garlic powder
1 yellow or green pepper
1 red pepper
Handful of peas
4 spring onions
2 tbsp oil
2 tsp garlic paste
2 tsp ginger paste
Instructions
These preparation bits are easier to do at home:
First make the sauce by adding the chicken stock, soy sauce, rice vinegar, sweet chilli sauce together and put in a leak-proof bottle.
In a mixing bowl add the cornflour, onion powder, garlic powder and mix together, then add the chopped chicken breast, and using your hands thoroughly coat the chicken. Place the chicken in zip-lock bag or plastic container, and keep in the fridge/cool bag.
How to cook:
Thickly slice the peppers, and then normally slice the spring onions (keep the green parts of the onions to one side for garnish).
Heat the 1 tbsp of oil in the pan, and add the chicken. Cook for 5-10 minutes (dependent on chunk size) until cooked through, then set aside.
Heat 1 tbsp of oil, and cook the peppers, onions and peas to your personal preference.
Add the garlic and ginger pastes, and stir for around 30 seconds
Add the chicken and pre-prepared sauce and cook it on a fairly high heat for between 7-10 minutes - this will thicken the sauce whilst retaining the juiciness of the chicken. Add a bit more cornflour if you need to thicken it up.
Dish out, and garnish with the green part of the spring onions that you saved earlier, and devour.
Enjoy!
P.S. As you'll see in the photos, I intially used my Madog Skillet, but it proved too small, so I recommend using a large pan or dutch oven to make this. I decided to save myself some washing up, and the already used skillet made a great plate 😋.
If you have a go, tell us what you thought and how it went in the comments below.