Whenever I go to my favourite Thai restaurants, I would always get the Chilli Chicken. There’s something about that sauce that is so good; sweet and smooth, but also awesomely spicy. I sometimes attempt to replicate that flavour by purchasing a chilli jam from alternative food stores. It will usually be in the ‘Asian Food’ section, along with the curry pastes. If you can’t find it at your local (I can only usually get at a particular IGA), then this recipe will substitute well.
1 can chickpeas, drained
Spring onions, sliced thinly
2 TB cornstarch
1 cup kale (or other leaf) chopped
¼ cup soy sauce
Rice, to serve
2 garlic cloves
2 dry red chillis*
1 TB tomato paste/puree
1 tsp apple cider vinegar
1 TB rice wine vinegar
3 tsp brown sugar
1 tsp sesame oil
*soaked for a few hours in boiling water
1. Use a mini blender to blend up the chilli, garlic and ginger. Pour into a small bowl. Add the remaining ingredients for the sauce to this bowl, and stir. Pour in the can of chickpeas, and stir to coat them all.
2. Heat a medium frying pan, and add the peas. Stirfry them until fragrant, and then reduce the heat. I sometimes add a little oil here to help things along.
3. In the bowl used to marinade the peas; mix the starch and ¼ cup boiling water.
Whisk to make a thick paste, then add a little extra water, as well as the soy sauce. Whisk again, before adding to the frying pan. Stir to coat and thicken the sauce.
4. After a few minutes, add the leafy veg and stir to soften.
5. Serve with spring onions and brown rice.