Saturday, 4 February 2017

Feed 4 for £10: Sticky Chilli Chicken

"I'd rather buy a Chinese takeaway - they taste better and can't be all that bad for you!"

Don't get me wrong - that takeaway does call to me! But the important thing to remember is the cost. I mean, I could spend £15 on a takeaway for myself by the time I've got my starter, a main, a side, and a soup for the next day. So one day when I was walking home from a long day at uni, trying to persuade myself to cook the bit of chicken I had defrosted, I spotted a variation of this recipe! It was so damn good, and again can feed 4 for £10.


  • 2 tbsp oil (£0.03)
  • 4 chicken breasts (£5.00)
  • Salt and pepper to season
  • 2 eggs, beaten (£0.24)
  • 100g plain flour (£0.04)
  • 2 peppers, sliced (£0.32)
  • 3 garlic cloves, crushed (£0.09)
  • 2 red onions, sliced (£0.34)
  • 2 finger chillies, chopped (£0.20)
  • 9 tbsp soy sauce (£1.07)
  • 6 tbsp tomato purée (£0.40)
  • 400ml water (free!)
  • 8 tortilla wraps (£0.90)

If you'd like to add some more vegetables, I would also recommend adding mushrooms or anything else you may have lying around. Another adaptation is to serve with rice instead of the tortilla wraps! However, if you were sticking to the above recipe, it comes to a total of £8.63 - only £2.16 per person! 

  1. Heat your oil in a large frying pan.
  2. Lightly salt and pepper the chicken breasts, before slicing them into chunks suitable for eating.
  3. Dip the chicken chunks into the egg, before coating in the flour.
  4. Add the chicken to the hot pan and seal it, before adding the pepper to the pan and softening it then remove both the chicken and pepper from the pan.
  5. To the same pan, now emptied, add the garlic, red onion, finger chillies, soy sauce, tomato purée and water to the pan before mixing well.
  6. Lower to a medium heat, before allowing the liquid to come to the boil. Once the sauce looks 'jammy' and has reduced in volume, we can move to the next step!
  7. Add in the chicken and peppers now, and if using the mushrooms they should be added too.
  8. Continue to cook over a low heat until the chicken is fully cooked and the sauce is reduced and sticky. 
  9. Heat the wraps, or cook your rice, according to the instructions on the packaging. Serve.

And there you have it! This recipe was quite honestly one of my all time favourite things to eat, and I've tweaked the recipe a little bit over the last few weeks to get it to this stage, so if you can think of anything you would do differently. As always, let me know if you make it! I'd love to hear your thoughts.


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