Firecracker Chicken Curry

This is my take on Wagamama’s Firecracker Chicken curry - it’s a sweet, sour and fiery dish, packed with loads of protein and veg and super easy to make.  The Waga’s version isn’t very saucy so I added light coconut milk to achieve a delicious and creaming sauce and the firecracker sauce is lower calorie and healthier option. 

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Cook: 25 MINS

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Add the chicken breast, garlic, ginger, lemon juice and coriander to a large bowl and mix until combined.
In a separate small bowl, mix together all firecracker sauce ingredients until combined.
Bring a large saucepan of water to boil and cook jasmine rice according to instructions. After draining, add the rice back to the saucepan and cover with acid - this will steam the rice and help it go even stickier.
Heat the oil in a large pan and cook the chicken on high heat for 5 minutes, until no longer pink the outside. Add a little firecracker sauce to the pan and simmer for 2 minutes, until the sauce cooks down and sticks to the chicken. Add the peppers, red onion and stir fry for 3-4 minutes, until soft, then add as much firecracker sauce wish to use and cook for 5 minutes on high heat, stirring regularly. Add the mange tout and stir in the coconut milk, simmer for 10-15 minutes until thick, or until the curry has reached your desired consistency.
Pack the cooked rice into a small bowl, reheat if needed, then place the bowl upside down on a plate/ bowl and carefully lift off, revealing a rice dome. Garnish the rice with black sesame seeds and chilli flakes. Serve the curry around the rice and enjoy!

Nutritional Info

Per serving:

Cals – 681

Carbs – 99g

Protein – 43g

Fat – 12g

Ingredients

Serves 2

  • 300g of chicken breast - thinly sliced.
  • 3 cloves of garlic - finely chopped.
  • 10cm of ginger - finely chopped.
  • Juice of 1/2 a lemon.
  • A handful of fresh coriander - chopped.
  • Tbsp of groundnut oil.
  • 2 bell peppers - chopped.
  • 1 red onion - chopped.
  • A handful of mange-tout.
  • 100ml of light coconut milk.
  • 120g of uncooked jasmine rice.
  • Black sesame seeds, to garnish.
  • A pinch of chilli flakes, to garnish.

  • Firecracker Sauce:
  • 2 tbsp dark soy sauce.
  • 2 tbsp oyster sauce.
  • 2 tbsp of ketchup.
  • 2 tbsp of sriracha.
  • 2 tbsp mirin.
  • 2 tbsp rice wine vinegar.
  • Tbsp of fish sauce.
  • 2 tbsp runny honey.

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