Liam's Recipes

Deviled Chicken

Name: Deviled Chicken
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Sri Lankan
Ingredients: 500 g boneless, skinless chicken thighs, cut into 4 cm cubes; 1 red onion, cut into 2.5 cm cubes; 1 green bell pepper, cut into 2.5 cm pieces; 2 green chillies, sliced thinly (serrano, thai chili, etc); 4 spring onions, finely chopped; 200 g deviled sauce (see sauce recipe book); 1 tsp minced ginger; 1 tsp minced garlic; ¾ tsp ground turmeric; 1 tsp salt

portions

15 minutes

temps actif

20 minutes

temps total

Commencer à Cuisiner

Ingrédients

500 g boneless, skinless chicken thighs, cut into 4 cm cubes

1 red onion, cut into 2.5 cm cubes

1 green bell pepper, cut into 2.5 cm pieces

2 green chillies, sliced thinly (serrano, thai chili, etc)

4 spring onions, finely chopped

200 g deviled sauce (see sauce recipe book)

1 tsp minced ginger

1 tsp minced garlic

¾ tsp ground turmeric

1 tsp salt

Instructions

Mix the chicken, turmeric, salt, ginger, and garlic in a bowl and leave to marinate for at least one hour, up to overnight in the fridge.

With everything prepared, preheat a wok or large pan over medium-high heat. When hot, add the oil and the marinated chicken. Stir-fry fro 5-7 minutes, or until lightly browned all over.

Add the pepper, red onion, and chili, and toss together for 1 minute.

Add the deviled sauce and mix well. Continue cooking for 2 minutes, stirring often and lowering the heat as needed. The sauce should cling to the chicken and vegetables without too much excess liquid.

Garnish with the spring onions and serve hot with rice or another starch.

Notes

A popular chicken stir fry from Sri Lanka with a spicy, sweet, and tangy sauce that works really well with the ingredients. Feel free to sub the chicken for any other lean protein you want. Tofu or paneer would be great here. The onion and pepper are for textural contrast, so swap those out as needed too. Goes great with rice.