Chilli chicken recipe
250g chicken thigh
2 tbsp canola oil
4-5 garlic cloves, chopped
1 tsp crushed red pepper flakes
2 tbsp tomato paste
1 tsp tamari
1 cup chicken stock
4 tsp tomato paste
Salt and pepper
1 cup red wine
1 cup red onion, sliced
1 cup button mushrooms, chopped
1 tbsp lemon juice
Trim the skin from the chicken thigh. Cut into small bite-sized pieces.
Heat the oil in a pan and add the garlic. Stir-fry for a few minutes. Then add the red pepper flakes, tomato paste, and salt and pepper. Stir-fry for a few more minutes.
Add the chicken stock and tomato paste. Stir-fry for 3-5 minutes.
Add the red wine. Stir. Add the red onion and mushrooms. Stir. Turn off the heat.
Mix the red onion and garlic paste together with a fork.
Pour the red wine mixture into the bowl of the blender. Blend for 1-2 minutes. Pour into a saucepan. Stir in lemon juice.
Serve the sauce on a plate. Drizzle with lemon juice.
Recipe from Lucy Jackson’s 100% Vegan Cookbook
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