Chicken with chili and shallot sauce

Yes, a new post! Don’t faint!

I made my chicken with chili sauce again this weekend and it’s so good, I have to blog it so it’s preserved for posterity. It’s an extremely simple marinade that tastes amazing.

Approx 1LB chicken, diced for stir-fry
3 tbsp lime juice (that’s about the amount you get out of one lime)
3 tbsp olive oil
2 tbsp Worcestershire sauce
2 shallots, roughly chopped
1/2 cup of Sriracha chili sauce

Chop the shallots up and put in a freezer ziploc-style bag. Add the rest of the marinade ingredients. Cut up the chicken and add it to the bag – seal it and mush things around a bit to make sure the chicken gets covered. Put it in the fridge for 2 hours.

Spray a saute pan with Pam cooking spray and heat over med-high to high heat (so don’t use non-stick). Drop in the whole contents of the ziploc when it’s hot, and cook until the chicken is done and the sauce has boiled and reduced by almost half, about 7-8 minutes.

That’s all there is to it. We usually have it with salad and some nice bread rolls. The chili sauce is amazing; personally I think it’s the shallots that really take it over the edge. The Sriracha sauce is diluted by the oil and lime juice and has reduced in the pan so it’s not overwhelmingly spicy, but it does have a nice kick.

This recipe gives you about 4 servings if you have a lot of salad with the chicken! If you need a salad dressing, I’ve been making my own and have settled on this:

1 tbsp sesame oil
1 tbsp red wine vinegar
2 tbsp cider vinegar
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp parsley flakes
1/2 tsp red pepper flakes

Takes 30 seconds to make and is delicious!

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