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Indian Chilli Chicken | Crispy & Spicy 20-Minute Stir-Fry
(0)
20 min
Quick
Gurkerl Küche
Knusprig gebratene Hendlbrustwürfel in einer aromatisch-pikanter Sauce mit buntem Paprika, frischem Chili und Jungzwiebeln. Der indische Streetfood-Hit in nur 20 Minuten auf dem Tisch!
Ingredients
Preparation method
Preparation
Cook the basmati rice in lightly salted water according to the packet instructions for approx. 10–12 minutes until al dente. Then drain and keep warm, covered, in the switched-off, warm oven at 60 °C.
Pat the chicken breast dry and cut into approx. 2 cm bite-sized cubes. Season delicately with 1 tbsp soy sauce and a pinch of salt, then toss thoroughly in the cornstarch so that each piece is coated all over.
Wash the red and green bell peppers, deseed, and cut into bite-sized pieces. Wash the spring onions and slice into rings, separating the white parts from the green. Peel and finely chop the garlic and ginger. Slice the fresh chilli pepper into thin rings.
Chef's tip
Oven tip: If you would like to serve naan bread with it, moisten it lightly with a little water and bake in the preheated oven at 180 °C for approx. 3–4 minutes until wonderfully crispy.
Spice level: For a milder version, remove the seeds from the chilli pepper beforehand or use only half a pepper.
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