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Chicken chilli dry with fried rice and noodles
Chicken chilli dry with fried rice and noodles

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A large variety of quick health snacks is easily accessible. When you make the choice to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to chicken chilli dry with fried rice and noodles recipe. To make chicken chilli dry with fried rice and noodles you only need 27 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Chicken chilli dry with fried rice and noodles:
  1. Get 1 onion cut in slices
  2. Use 1 capsicum cut in slices
  3. Get 1 kg boneless chicken
  4. Take 6 tbp corn flour
  5. You need 2 tbp flour
  6. You need 1 egg
  7. Take 1/2 tsp salt
  8. Prepare 1/2 tsp black pepper powder
  9. Take 1/2 lemon juice
  10. You need 1 tsp ginger garlic paste
  11. You need 4 tbp seamse oil
  12. Provide 3 garlic cloves
  13. Take 3-4 green chillies
  14. Prepare 2 tsp vinegar
  15. Prepare 1 cube
  16. Take 2 tbp soya sauce
  17. You need 4 tbp tomato puree/paste
  18. Take 6 tbp ketchup
  19. Get 1/2 tsp salt
  20. Provide 1/2 tsp salt
  21. Provide 2 tsp chilli sauce
  22. Use 2 cups rice
  23. Prepare 1 cup corns
  24. Prepare 1 cup carrot chopped
  25. You need 3/4 cup cabbage slices
  26. You need 1 capsicum chopped
  27. You need 1/4 packet kolson speghetti
Instructions to make Chicken chilli dry with fried rice and noodles:
  1. Marinate chicken with corn flour. Flour, egg, salt, black pepper powder, lemon juice and ginger garlic paste for at least 20-25 minutes.
  2. Fry chicken until crispy and golden brown.
  3. For sauce: in a pan add oil, garlic chopped, green chillies cut in slits, vinegar, lemon juice and soya sauce.
  4. Mix and add chilli sauce, tomato puree, salt, pepper powder, chicken cube, 1/4 water. Mix until everything dissolves.
  5. Now add onion, capsicum cabbage, carrots and 1/2 cup water. Mix and adjust salt and pepper at this point.
  6. Now add fried chicken and cook for another 7-10 min on low flame.
  7. Sprinkle seasme seeds and spring onion (green part).
  8. In a pot add water, salt and oil and keep it for boiling. Boil rice until 3/4 done.
  9. In a separate pot add 4 tbp oil,vegetables one by one, soya sauce, salt and vinegar. Add 1/2 cup water.
  10. In a the same pot add boiled rice and put on dum until rice are done.
  11. Boil noodles with little bit of salt and oil.
  12. Serve sauce, rice and noodles together.

Set aside to allow the flavors to develop. Arrange noodles in bowls, top with coriander and remaining chilli. I used Changs Rice Stick Noodles in the video and photos. Put in oven proof dish and pop in oven to keep warm. Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.

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