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firecracker chicken

Firecracker Chicken

A combination of spicy, sweet, savoury chicken stir fry loaded with tender chicken breast and colourful crisp vegetables.
5 from 5 votes
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Course: Main Course
Cuisine: Chinese, Thai Cuisine
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 2 -3
Calories: 502kcal
Author: Khin

Ingredients

  • 350 grams (12.5 oz) Chicken Breast
  • 6-7 Snow Peas (mangetout/sugar peas)
  • ½ Sweet Onion ( cut thin slices )
  • ½ Red Bell Pepper ( cut thin slices )
  • 2 Spring onions ( cut thin slices )
  • 1 Chilli ( sliced ) optional
  • 4 Dried long red chilli ( deseeded ) optional
  • 1 tsp Chilli flakes
  • 2 tbsp Vegetable oil

Sauce Mixture

  • 2 tbsp Sweet chilli sauce ( See details in note )
  • 2 tbsp Sriracha sauce Or Hot chilli sauce ( details in note )
  • 2 tbsp Honey
  • 1 tbsp Oyster sauce
  • 1 tbsp Light soy sauce
  • 1 tsp Sesame oil
  • ¼ tsp White pepper powder
  • 1 tbsp rice vinegar/ water

To Serve

  • Cooked rice for two
  • Japanese Shichimi chilli powder ( see details in note )
  • Lime Wedges
  • Toasted sesame seeds

Instructions

  • First add all the sauce ingredients in the mixing bowl, mix well and set aside.
  • Cut the chicken breast into thin slices, place in a large bowl, add 2 teaspoon of stir fry sauce mixture in the chicken. Mix well and let it sit for 10-15 minutes.
  • Prepare all the vegetables before you start frying and set aside.
  • Heat a large wok or pan over medium-high heat, drizzle 2 tablespoon of vegetable oil.
  • Fry the chicken slices for 2-3 minutes until almost cooked, then push to one side of pan and add the dry red chillies and stir for few seconds. Follow with the chilli flakes and continue stir for few seconds.
  • Add the onion slices, bell pepper slices and snow peas in. Stir fry for another 1 minute.
  • Turn the heat over high heat and pour the sauce mixture in. Toss well to combine the sauce and all ingredients evenly for 1-2 minutes.
    Add the spring onions and remove from heat.
  • To serve, add the hot cooked rice in a small bowl, press down gently with a spatula and fill the rice bowl. Place the serving plate over the rice bowl, flip the bowl over the plate and tap the rice gently out. Add the firecracker chicken around the rice. Garnish with Japanese Shichimi chilli powder and lime wedge over the rice. Serve immediately!

Notes

  • Sriracha Sauce - Sriracha is a Thai style spicy hot chilli sauce, if you don't have Sriracha sauce in hand, you can substitute with any hot chilli sauce available. 
  • Sweet Chilli Sauce - I used Mae Ploy sweet chilli sauce in most of my recipes, any Thai sweet chilli sauce or Chinese sweet chilli sauce do well for this recipe. 
  • Shichimi chilli powder - Shichimi is a Japanese chilli powder also known as Shichimi Togarashi, a powder mixture of 7 spices. Which includes Japanese chilli peppers, orange peel, toasted sesame seeds, ginger, and seaweed. Sprinkling a few dashes of Shichimi creates an aromatic, fiery flavour to the cuisine. You can buy it in Japanese or Oriental supermarkets and Amazon online. 

Nutrition

Calories: 502kcal | Carbohydrates: 39g | Protein: 40g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 112mg | Sodium: 1494mg | Potassium: 972mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1647IU | Vitamin C: 90mg | Calcium: 34mg | Iron: 2mg
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