Chef's Pili-Pili Stir Fried Chicken
Our sauces and recipes are unique, own repertoire culinary and exclusive.
Ingredients
- 250g boneless skinless chicken breast, cut into
- 2-inch pieces
- 2 tbsp Tropical guava chilli sauce
- 1 tsp oyster sauce
- 2 tbsp sesame oil, divided
- 1 tsp white wine vinegar
- 50g red pepper, sliced
- 50g bean sprouts
- 50g mange tout, sliced
- 50g banana shallot, sliced
- 50g spring onions, sliced
- 60g pak choi, roughly chopped
- ½ tsp garlic puree
- ½ tsp sea salt and ground white pepper
- 1 tsp ginger, grated
Method
Mix the sauce – Add all ingredients for the sauce (oyster sauce, Tropical guava sauce, white wine vinegar, sesame oil, and white pepper) to a small mixing bowl. Whisk well to combine. Set aside Cook the chicken – heat a large, heavy-bottomed skillet over medium-high heat. Add 1 tbsp of oil.
Once the oil is hot, add the chicken pieces in a single layer and cook for approximately 30 seconds, or until the bottom is golden. Carefully flip each piece of chicken over and cook the other side for an additional 20-30 seconds. Immediately remove to a clean plate (the chicken will still be raw in the middle- that’s ok).
Sauté the aromatics – return the skillet to medium heat. Add the remaining of oil. Once hot, add the shallots and sauté for 1 minute, stirring frequently. Add the minced garlic, ginger, mange tout, spring onions, bean sprouts, and red peppers to the pan. Mix well to combine and sauté for 2 minutes, or until fragrant.
Return the chicken – back to the skillet mixing well to combine. Add the sauce and pak choi – Give the sauce a final stir and pour directly into the skillet. Stir in the pak choi. Mix well to combine and continue to cook until the sauce has thickened, chicken is cooked through, and pak choi is softened. Voila!
Tropical Guava Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya