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Spicy Soy Chicken

Ah, thank goodness for rotisserie chicken, the perennial godsend for an effortless supper. In this wonderful, Asian-inspired dish, said applauded chicken is tossed with store cupboard staples to create a truly delicious meal. We adore the cozy comfort of ‘bowl food’ — when everything is served in a handheld bowl and eaten with a large spoon: this is the epitome of such, and takes mere moments to prepare!

Spicy Soy Chicken

1 tbs. oil
2 garlic cloves, crushed
1 tsp. chili flakes, or to taste (we used ½ tsp.)
½ onion, finely chopped
¼ cup soy sauce
¼ cup plus 4 tsp. vinegar (we used rice wine vinegar)
3 tbs. blackcurrant jam
½ tsp. black pepper
2 tsp. cornstarch
3 tsp. water
3½ cups roast chicken, torn
4 green onions, chopped
rice noodles or rice, to serve

Heat the oil in a large pan and cook the garlic, chili flakes, and onion for a few minutes to soften. Stir in the soy sauce, vinegar, jam, pepper, cornstarch, and water to combine. Bring to a simmer, then cook over a low heat for 5 minutes to thicken. Stir in the chicken until coated and warmed through.

Serve over noodles or rice, topped with green onions.

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