From the Butcher's: Cola Chilli Chicken

Here it is! Blog number two from my collection of recipes created from the meat box I got from my butcher's last week... And it's a cracker!! Tender chicken thighs cooked in a spicy sauce with a killer unusual ingredient - Coca Cola!

The sweet cola fizzes in the pan and creates a sticky, yummy glaze on the chicken, which makes an easy and interesting twist for your ordinary mid-week stir fry supper. What's more, this recipe incorporates toasted peanuts for a bit of crunch and chilli for a dash of spice - the perfect balanced meal!

Cola Chilli Chicken

Serves 2

500 g boneless chicken thighs
1 tbsp cornflour
4 tbsp light soy sauce
2 tbsp vegetable oil
1 red chilli, thinly sliced
5 cm ginger, peeled and cut into 1 mm ( inch) strips
3 garlic cloves, roughly chopped
355 ml can of cola
2 tbsp dark soy sauce
1 spring onion, cut into 5cm lengths
A handful of unsalted cashew nuts or peanuts, toasted

Cut the chicken thighs into bite-sized pieces and put in a bowl. Add the cornflour and 2 tablespoons of the light soy sauce and mix well. Place the chicken in the refrigerator to marinate for at least 1 hour. 

Heat the vegetable oil in a frying pan or wok over medium–high heat. Add the chicken and cook until browned all over, then add the chilli, ginger and garlic, and cook for another minute. 

Pour the cola into the frying pan, adding just enough to cover the chicken; the cola will fizz up. Add the dark soy sauce and the remaining light soy sauce and let it simmer for about 15 minutes or so, until the sauce has reduced to a syrupy consistency. It should be thick and sticky. 

Turn the heat off, add the spring onion and toasted cashews and give it a quick stir before serving. 

Recipe from Good Food Channel

TIP: Serve with noodles and maybe a dash of sweet chilli dipping sauce on the side for an extra kick of heat!