The Startup Cook – Sweet Chilli Chicken 

Making time to cook when you have a crazy schedule is a challenge on its own. However when your work times are all over the place, it’s a near impossibility to have a meal ready for supper. Thus a quick dish for dinner is your only refuge. 

I resort to this easy recipe that will take a minimal amount of your time and tastes delicious. It compliments well with some boiled pasta or noodles. But it is best enjoyed in all its glory with some crusty buttered bread. 

Don’t stress just make some Sweet Chilli Chicken! 

Ingredients 

500g of chicken (Breast Portion)
¼ cup of sweet chilli sauce
20 g of parsley
1 tomato
5 -6 spring onions
½ lime
3 cloves of garlic
1 1/2 tbs of tomato sauce
2 tsp of soy sauce
1 tbs of Worcestershire sauce
2 tsp of olive oil
Oregano
Sage
Chilli powder
Salt pepper 

Directions 

Wash and cut the chicken in to sizable pieces. 

Place the cut chicken in a bowl, juice the lime over it, add two teaspoons of chilli powder, a teaspoon of salt, pepper, oregano, the Worcestershire sauce and leave it to marinade. 

Wash, clean and fine dice the spring onions, parsley and garlic, cut the tomato in to thick slices and set it all aside. 

Heat up the oil in a heavy based saucepan on a medium high heat. 

Add the diced onion and garlic to it and sauté. 

Then add the chicken with two teaspoons salt, oregano, sage, a teaspoon of pepper, and the soy sauce. 

Mix it all together and fry it for a few minutes. 

Then close the lid of the saucepan and let it cook for five minutes. 

Add the leaves of the tomato sauce, spring onions and stir. 

Then add the sweet chilli sauce and tomatoes, place the lid on the saucepan, and let it cook for 15 minutes. 

Once the chicken has cooked, take it off the heat. 

Garnish with the chopped parsley and serve. 

Disasters, Warnings and Tips 

All you need is some crusty bread with this dish. 

You literally cannot go wrong with this recipe. 

I was listening to the Charles Dickens Little Dorrit narrated by Sir Ian McKellen while making this. 

This recipe is sufficient for three hungry guests. 

Instead of parsley you can use cilantro. 

You can increase or decrease the spices according to personal taste. 

I had this with some cheesy garlic bread and buttered potato – hello heaven! 

Text and photographs by Shazzana Hamid