April 8, 2013

Chili chicken teriyaki stir fry


Here is a fusion of Indian chili chicken and teriyaki in a stir fry. Spicy, chili rubbed chicken deep fried and then sauteed in teriyaki sauce, just the right combination of sweet and spicy.

What you need: Serves as an appetizer for 6 or main course for 4

2 chicken breasts cut into chunks
2 Tbsp Teriyaki sauce
1 Tbsp soy sauce
2 tsp garlic, finely chopped
1 tsp ginger, finely chopped
1 tsp green chilies, finely chopped
1 Tbsp oil
1 red bell pepper, juilened
1 medium yellow onion, sliced
Salt and pepper to taste.
For the dry rub:
1 tsp red chili powder
1/2 tsp dry mango powder
salt to taste

2 cups oil, to deep fry

 


Cut the chicken breast into chunks. Pat them dry with a paper towel.  Mix the dry rub ingredients together, and massage them into the chicken. Let sit for about 15 minutes. 

Heat oil in a deep fry pan. When it begins to smoke, probably above 350 to 360 degree F, add in the chicken and let them cook for 2 minutes or until they are crisp and light brown. Drain and set aside on a paper towel.

In  wok or pan, add a Tbsp of oil and let it smoke on medium high to high if you can handle being quick working on the stir fry. Add in the chopped ginger, garlic and chili, let it cook for just a few seconds. Toss in the shallots and red peppers. Stir them briefly. 


Add in the deep fried chicken. Saute for another minute. Next add soy sauce and teriyaki sauce. Add salt and pepper to taste. Let the mixture cook for about 3 minutes. Turn off the heat and serve them hot as an appetizer, or on a bed of steamy rice. Enjoy!