A Perfect Pantry

INGREDIENTS

• 4 long red chillis, halved, deseeded
• 2cm knob ginger
• 2 cloves garlic
• ¼ cup caster sugar
• ¼ cup apple cidar vinegar
• 1 tbsp vegetable oil
• 600g chicken portions
• 2 cups chicken stock
• 2 tbsp soy sauce
• 1 tsp flaked salt
• 2 tsp corn flour
• 2 tsp water
• Juice of 2 limes
• 4 cups cooked white rice, to serve
• ¼ cup coriander leaves, to serve

DIRECTIONS

1. Using a food processor, place the chilli, ginger and garlic into the processing bowl and pulse 6 times or until it forms a consistent paste.
2. Preheat a deep frypan over a medium heat and add the chilli mix, sugar, vinegar and oil. Saute until golden brown and softened, approximately 8 minutes.
3. Add the chicken to the pan and sear each side for 2 minutes. Pour over the stock, soy sauce and salt and stir well to combine. Allow to simmer over a low heat for 30 minutes.
4. Remove the chicken from the pan and stir together the corn flour and water in a small bowl. Pour the corn flour into the sauce and stir until thickened. Add the chicken back to the pan and drizzle over the lime juice.
5. Serve with white rice and fresh coriander.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Banquet Electric Frypan
• 550W Essentials Direct Drive Food Processor
• Power Drive Direct Food Processor