Best Soy Chilli Chicken With Peppers Peanuts Recipes

SHEET PAN THAI PEANUT-CHILI CHICKEN

Steps:

• Preheat the oven to 400°F.
• Season the chicken breast pieces generously with salt and pepper and place in a large, sealable plastic bag.
• In a medium-sized bowl, combine the sweet Thai chili sauce, lime juice, soy sauce, peanut butter, ginger, and garlic. Pour enough to cover the chicken into the sealable plastic bag. Close, shake around, and allow the chicken to marinate for at least 30 minutes.
• Remove the chicken from the marinade and place the chicken on a large nonstick baking sheet. Brush the chicken with additional marinade, if desired.
• In a separate large bowl, toss the bell peppers, broccoli, snow peas, carrots, and onion with the oil and about 1/3 cup's worth of the chicken marinade. Season with salt and pepper. Lay the vegetables around the chicken and top with lime wheels. Discard all of the remaining marinade that has touched raw chicken.
• Bake for about 20 minutes, or until chicken is cooked through and the vegetables are tender.
• Drizzle the chicken and vegetables with additional marinade, if desired, sprinkle the chicken with the crushed peanuts, and broil to further crisp the vegetables and toast the peanuts, about 2 minutes.
• Top with cilantro and/or thai basil, and serve over basmati rice with additional sauce, if desired.

SOY & CHILLI CHICKEN WITH PEPPERS & PEANUTS

Steps:

• Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.
• Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.