Firecracker Chicken Recipe

Extracted from No-Nonsense Nutrition by Dominique Ludwig (Published by Bluebird).

Photo credit Smith & Gilmour.

‘I love firecracker chicken, but in restaurants this dish can be high in sugar and is often unbalanced, with too much rice and not enough protein, vegetables and fibre. So, in my true no-nonsense style, I have decided to give this recipe a healthy Triple 30 makeover by going back to basics. Rather than use sugar, I have used oranges to add a touch of sweetness. I have also reduced the rice serving to the perfect portion size and chosen red or black rice, which have a nutty texture, are slower acting on blood sugars, and contain extra plant pigments called anthocyanins. Feel free to use any rice you like though. I want to give you new ideas and options to jazz up your everyday cooking, but having adaptations can help the recipes fit into your everyday life too! The vegetable side dish is necessary to keep your fibre up, so make sure to include it.’

Serves 4

Ingredients:

• 200g red or black rice

• 3 chicken breasts (around 400g)

• 25g cornflour

• 1 tablespoon toasted sesame oil

Firecracker sauce

• Juice of 2 oranges

• 2 tablespoons sriracha sauce a thumb-sized piece of fresh ginger, peeled and finely grated

• 4 garlic cloves, crushed

• 1 tablespoon tomato purée 

• 1 tablespoon toasted sesame oil

• 2 teaspoons tamarind paste 1 tablespoon tamari or soy sauce (Note, soy sauce isn’t gluten-free)

• 1 teaspoon lemon juice

Vegetables

• 3 red peppers, finely sliced

• 500g broccoli spears, roughly chopped

• 1 tablespoon

• Toasted sesame oil

• A dash of vegetable stock (or water)

To serve

• 20g mixed white and black sesame seeds

• 2 chopped spring onions

Method:

1. Rinse the rice and place it in a saucepan with double the volume of water and a pinch of sea salt. Bring to the boil, then reduce to a simmer and cook gently according to the packet instructions, usually around 25–35 minutes, until tender.

2. While the rice cooks, cut the chicken into bite-size cubes and coat with the cornflour. In a small  Heat 1 tablespoon of toasted sesame oil in a heavy-based frying pan over a medium heat. Add the chicken and cook for 3–4 minutes, until just golden. Pour over the sauce and cook for 6–7 minutes, stirring regularly, until the sauce thickens and the chicken is fully cooked through.

3. Meanwhile, in a wok or frying pan, stir-fry the red peppers and broccoli in 1 tablespoon of toasted sesame oil with a dash of vegetable stock (or water) over a medium heat for 4–5 minutes, until just tender, but still vibrant.

4. Serve the chicken with the rice and vegetables. Sprinkle over the sesame seeds and chopped spring onions to finish.

5. Storage: Leftover chicken can be stored in an airtight container in the fridge for up to 2 days. Reheat until piping hot.