Description
A flavorful and vibrant dish featuring crispy salt and chili chicken served with savory fried rice and a rich, creamy satay sauce. This meal combines a spicy kick with a comforting balance of textures and a hint of sweetness from the peanut-based sauce, perfect for a satisfying family dinner or casual gathering.
Ingredients
Scale
Salt and Chili Chicken
- 1 lb chicken breast, cut into bite-sized pieces
- 1/2 cup cornflour (cornstarch)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 2 tablespoons vegetable oil for frying
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3–4 spring onions, chopped
- 2–3 fresh red chilies, sliced (adjust to taste)
Fried Rice
- 2 cups cooked rice (preferably day-old)
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tablespoons soy sauce
- Salt and pepper to taste
Satay Sauce
- 1/2 cup peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1/2 cup coconut milk
- 1 teaspoon lime juice
Instructions
- Prepare Salt and Chill Chicken: In a bowl, toss the chicken pieces with cornflour, salt, black pepper, and chili powder until evenly coated.
- Fry Chicken: Heat the vegetable oil in a frying pan over medium-high heat. Fry the coated chicken pieces for about 5–7 minutes until golden brown and crispy. Remove the chicken from the pan and set aside.
- Stir-fry Vegetables and Chicken: Using the same pan, stir-fry the sliced red and green bell peppers, chopped spring onions, and fresh red chilies for 2–3 minutes until slightly tender. Return the fried chicken to the pan and toss everything together to combine the flavors.
- Cook Eggs for Fried Rice: In a separate pan, heat 2 tablespoons vegetable oil over medium heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the pan and set aside.
- Make Fried Rice: In the same pan used for the eggs, add the cooked rice and mixed vegetables. Stir-fry for 3–4 minutes, then add soy sauce, scrambled eggs, and season with salt and pepper. Stir well and cook for an additional minute to blend flavors.
- Prepare Satay Sauce: In a small saucepan, combine the peanut butter, soy sauce, honey, minced garlic, coconut milk, and lime juice. Heat gently over low heat, stirring continuously until the sauce is smooth and well combined. Remove from heat.
- Serve: Plate the salt and chili chicken alongside the fried rice and drizzle with satay sauce. Enjoy this harmonious blend of spicy, savory, and sweet flavors.
Notes
- For best texture, use day-old rice to prevent clumping in the fried rice.
- You can adjust the amount of fresh chilies based on your spice tolerance.
- Peanut butter can be substituted with almond butter for a different nutty flavor.
- If desired, garnish with extra chopped spring onions or fresh cilantro for freshness.
- This dish can be made gluten-free by using tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
