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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Pat the chicken breast dry and cut it into thin strips.
Marinate the chicken with garlic, chili flakes, black pepper, soy sauce, and salt. Let it rest for 15-20 minutes.
Heat olive oil in a pan and pan-fry the chicken until fully cooked. Remove and keep aside.
In the same pan, add more olive oil. Saute garlic, green chilies, and spring onions until fragrant.
Pour in the water and season with soy sauce, pepper, salt, and turmeric. Bring to a gentle boil.
Stir in the cornflour slurry until the sauce thickens.
Add lemon juice and mix well.
Return the cooked chicken to the pan and coat it in the sauce.
Finish with fresh coriander leaves, give everything a final mix, and turn off the heat.
Serve hot with steamed rice, noodles, or enjoy it on its own.
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Adjust the amount of black pepper and lemon juice according to your taste preference.
For a thicker sauce, add more cornflour slurry.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used, but adjust the cooking time as they may take longer to cook.
Is it necessary to use turmeric?
Turmeric is optional and mainly for color. You can skip it if you prefer.
Can I make this dish spicier?
Yes, increase the amount of chili flakes or add more green chilies to make it spicier.
What can I serve with this dish?
Serve it with steamed rice, noodles, or enjoy it on its own.
How can I make the dish gluten-free?
Use a gluten-free soy sauce to make the dish gluten-free.
