Firecracker Chicken with Spicy Snow Peas and Sesame Rice Recipe
Firecracker Chicken is a vibrant and spicy stir-fry dish that combines tender chicken chunks marinated in a fiery sauce with crisp vegetables like bell peppers and mangetout. Served over fluffy boiled rice and garnished with shichimi powder, sesame seeds, and lime wedges, this dish delivers a perfect balance of heat, sweetness, and tanginess in every bite. Ideal for a flavorful weeknight dinner that’s ready in about 1.5 hours including marinating time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Marinade
- 1 tbsp vegetable oil
- 1 red chilli, chopped finely
- 1 tbsp chilli sauce (sriracha recommended)
- 2 garlic cloves, peeled and minced
- 4 tbsp brown sugar
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp ketchup
- 1 tbsp malt vinegar
- 1 tbsp tamarind paste
- 1 tbsp fish sauce
- Pinch of white pepper
Main Ingredients
- 3 medium sized chicken breasts (about 525g or 18.5oz), sliced into bite-size chunks
- 1 tbsp oil (for cooking)
- 1 medium white onion, peeled and sliced into wedges
- 1 red bell pepper, seeds removed and chopped into chunks
- 1 green bell pepper, seeds removed and chopped into chunks
- 85 g (1 cup) mangetout (snow peas)
- 12 dried arbol chillies (Tianjin Chillies can be substituted if unavailable)
- Small bunch of spring onions (scallions), chopped
- Splash of water (optional, to loosen sauce)
- Boiled long grain rice (to serve)
- 1 1/2 tsp shichimi powder
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- Wedges of lime (to garnish)
Instructions
- Prepare Marinade: Place all the marinade ingredients into a large bowl and mix thoroughly until well combined.
- Marinate Chicken: Add one third of the marinade to the chicken chunks, cover the bowl with cling film, and let it marinate for at least one hour or up to overnight for deeper flavor.
- Cook Rice: While the chicken marinates, prepare the boiled long grain rice according to package instructions or use a simple boiled rice method.
- Cook Chicken: Heat 1 tbsp oil in a wok or large frying pan/skillet over high heat until hot. Using a slotted spoon, remove chicken from the marinade and cook it in the wok until slightly browned and almost cooked through.
- Sauté Onion: Add the sliced white onion to the wok and cook for a further 2 minutes to soften the onion slightly.
- Add Marinade and Simmer: Pour in the reserved marinade and stir continuously while heating until the sauce starts to bubble throughout.
- Add Vegetables: Toss in the chopped red and green bell peppers, mangetout (snow peas), and dried chillies. Cook for about a minute, then stir in the chopped spring onions. Add a splash of water if the sauce feels too thick and needs loosening.
- Check Chicken Doneness: Check a larger piece of chicken to ensure it is cooked thoroughly in the middle, then turn off the heat.
- Shape Rice: Lightly oil a small bowl (about 12cm/4.75 inches diameter). Spoon boiled rice into the bowl, press firmly with the back of a spoon, then invert onto a serving plate. Tap gently to release the rice mound. Repeat for all four servings.
- Plate and Garnish: Spoon the firecracker chicken around the rice mold, sprinkle the rice with shichimi powder and both black and white sesame seeds.
- Serve: Top each rice mound with a wedge of lime for squeezing and serve immediately.
Notes
- Marinating the chicken overnight enhances the flavor but a minimum of 1 hour is sufficient.
- Adjust the amount of dried chillies according to your spice tolerance.
- Use a wok or large skillet for best stir-frying results and even cooking.
- If shichimi powder is unavailable, a mix of chili powder and sesame seeds can be substituted.
- Ensure chicken is fully cooked to avoid any foodborne illness risks.
- The rice shaping step is optional but creates an attractive presentation.
