I have to admit that my mouth was burning and my nose was running from this very delicious meal!
I was using dried chillies which I have used before and which were not hot. This time I soaked them first and left the seeds in, and it was very hot.
The mashed potato with sour cream and horseradish toned it down a bit but I really enjoyed this meal nevertheless. Of course, put in the amount of chilli you are comfortable with!
Ingredients 600 g free range chicken breasts
½ tbsp ginger
1 - 2 red chillies, SEEDED, chopped
½ large red capsicum, sliced thickly
½ tsp cornflour
½ tbsp soy sauce
40 ml lemon juice
30 ml honey
2 spring onions, sliced finely, for garnish
2 - 3 potatoes, peeled
1 tbsp horseradish cream
About 5 garlic chives
1 tbsp sour cream
Cut up the potatoes and boil for about 20 minutes.
Meanwhile heat a bit of oil in a wok and stir fry the chicken, chilli and ginger till it is brown.
Heat a bit more oil and cook the red capsicum for a few minutes.
Mix the cornflour with the soy sauce, lemon juice and honey.
Put the chicken mixture back in the pot with the honey mixture, and cook, stirring until the mixture starts to boil and thicken slightly.
Meanwhile just before the chicken is ready, mash the potatoes, adding in the horseradish cream, sour cream, and lastly the chives.
Put the potato on the serving plates, and top with, or put next to, the chicken.