This is one of the easiest sauces you can whip up in the kitchen and feel fancy while at it. It was one of the first “fancy” things I cooked as a child. I started cooking before I was a teenager and my mum allowed me leeway in the kitchen. At Christmas or new year or any special event, I would make the chicken sauce to go with white rice or spaghetti, along with my legendary fried rice.
This week on my favourite Facebook group SYTYCC I made a post asking people to ask me for recipes. One request that featured a lot was “Chicken Sauce”. I was surprised that I didn’t have the recipe on the blog. So I’m righting the wrong, this moment.
When I was younger I used to make this chicken sauce by adding flour to chicken stock and then shredding the cooked chicken into the broth and topping it with vegetables. While that method is still valid, I have since changed my methods and I’m sharing my new method here with you.
Here is how I now make my Chicken sauce
Ingredients (Serves 8-10 persons)
- 1.3kg Shredded chicken
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 1 large Red bell pepper
- 1 large onion finely chopped
- 1 tbsp Yellow Paste (in the absence of this use chopped garlic, chopped ginger and chopped fresh pepper)
- Salt (to taste)
- ½ tbsp cayenne pepper
- 1 tbsp curry powder
- 1 tsp dried thyme
- ½ tsp black pepper
- *3 tbsp light soy sauce (optional)
- ¼ cup all purpose Flour or cornstarch
- ¼ cup vegetable oil
- 4½ cups water
In the absence of shredded chicken, you can cut chicken breasts or any other parts of a chicken into strips.
You can use a variety of vegetables to cook your sauce, carrots, broccoli, cabbage e.t c…
Dark soy sauce can be used in place of light soy sauce. Soy sauce is an optional ingredient that can be skipped.
I recommend using a wooden spoon or ladle to stir to avoid breaking up your chicken and vegetables.
- Slice bell peppers and set them aside
- Season chicken with salt, curry powder, dried thyme, black pepper, cayenne pepper, soy sauce and set aside
- In a wok (or large pot), add oil, once it is hot, add the chopped onions, yellow paste (or chopped garlic, ginger and pepper) and fry slightly on medium heat
- Once the onions start to caramelise, add the seasoned chicken and stir fry continuously, till the chicken is no longer pink. The chicken will release its fluids into the pan.
- Now add about 3 cups of water and cook with the lid on for about 7-10, mins.
- While the chicken is cooking add ¼ cup flour to ¾ cup water, and stir to a very smooth loose paste, ensure there are no lumps.
- Add flour paste slowly into the chicken and stir till it is well incorporated into the broth.
- Add your chopped peppers and any other vegetables you are adding.
- Let it simmer for 3-5 mins with the lid off.
- Turn off the heat
- Serve warm
I served this to my family with FDVie Mixed Fruit