Hot and creamy Peri Peri chicken strips recipe Share this recipe on Facebook
A simple, hot and creamy chicken recipe. Chicken strips are stir fried with onion and bell peppers in a creamy hot Peri Peri sauce, then served on top of rice.
Preparation time: 10 minutes, Cooking time: 25 minutes, Serves: 4
2 Tbsp vegetable oil
2 cloves garlic, thinly sliced
2 medium onions cut in thin strips
3 bell peppers (use any color you want) cut in 1/4 wide strips
6 chicken breasts, cut into thin strips
4 Tbsp homemade Peri Peri hot sauce (see recipe below)
1/2 cup white wine
2 Tbsp double cream
Heat the oil in a wok over medium high heat and add the garlic, onions and pepper strips. Saute for 2 minutes, stirring constantly.
Increase the heat to high and add the chicken. Stir fry for 5 to 6 minutes, or until the chicken is brown.
Add the hot peri peri sauce and stir well, set heat to low and simmer for one or two minutes.
Add the white wine and continue cooking over low heat until the liquid reduces by about half.
Add the cream and stir well, then simmer for 5 to 6 minutes.
Serve hot over rice with a simple green salad.
Notes and tips
Hot Peri Peri sauce recipe
2 fresh hot chile peppers (jalapeno, poblano or similar), chopped
4 Tbsp lemon juice or lime juice
6 Tbsp olive oil
1/2 Tbsp cayenne pepper or red pepper
2 garlic cloves
1 Tbsp sweet paprika
1 tsp salt
1 Tbsp dried oregano
Combine all ingredients in a blender and process to a smooth paste. If
the mixture is too thick add water, a tablespoon at a time and
continue processing. Taste and adjust with salt, pepper, cayenne pepper
Refrigerate for at least 24 hours to allow flavors to develop.
Yields 1 cup of hot Peri Peri sauce. Can be refrigerated for up to 1 month.
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