Recipe: Delicious My Fried Chilli Garlic Chicken on Toasted Baps

My Fried Chilli Garlic Chicken on Toasted Baps.

You can have My Fried Chilli Garlic Chicken on Toasted Baps using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of My Fried Chilli Garlic Chicken on Toasted Baps

1. Prepare 4 of Burger Buns Toasted.
2. You need 2 of . Chicken Breast cut into thin lengths.
3. Prepare 1/4 of onion sliced long length.
4. You need 3 of Mushrooms sliced thin.
5. Prepare 3 of Garlic cloves crushed.
6. You need 1 inch of piece of Green Chilli chopped small pieces.
7. Prepare 1/4 of yellow sweet pepper sliced longways.
8. It's 4 Tsp of Sweet Chilli Sauce.

My Fried Chilli Garlic Chicken on Toasted Baps instructions

1. Toast the inside of the burger buns.
2. Melt the butter in the frying pan. When hot add the onions then the crushed garlic and the chicken, cook until chicken is coloured. Next add the mushrooms and fry.
3. Add the green chillies fry for 2 minutes then add the sweet chilli Sauce and mix in..
4. Next add rocket peppery lettuce on the bottom bun add a little salt. Pick up some of the chicken mix up and carefully add on top of the peppery lettuce. Share out equally on the other burger buns. Add Mayonaise to the top each bun,just one tsp..
5. Add more chicken mix on top until it's gone..
6. Add the top bun on top and then serve with some Salad or Chips..

How to Prepare Tasty Chili Lime Coconut Salmon

Chili Lime Coconut Salmon.

You can have Chili Lime Coconut Salmon using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chili Lime Coconut Salmon

1. You need 1 of medium shallot, chopped.
2. You need of I jalapeno pepper, chopped, with half the seeds removed.
3. It's 3 cloves of garlic, chopped.
4. It's 1/4 cup of cilantro, chopped.
5. Prepare 1 of lime, zested and juiced.
6. It's 1 tbsp of fish sauce.
7. Prepare 1 tbsp of soy sauce.
8. You need 1 of thumb-sized nub ginger, peeled and chopped.
9. You need 1 tbsp of vegetable oil.
10. Prepare 2 of fillets centre-cut salmon, deboned and skin-on.
11. It's 1/4 cup of coconut cream.
12. You need 1 1/2 tsp of granulated sugar.

Chili Lime Coconut Salmon step by step

1. Put all the ingredients except for the salmon, coconut cream and sugar in a food processor. Add several grinds of black pepper. Blitz until the sauce becomes a slightly chunky puree, like guacamole..
2. Pour the sauce into a shallow dish. Lay the salmon fillets into the sauce, flesh-side down. Cover with cling film and refrigerate for 1 hour..
3. Put a medium non-stick pan on medium heat and add a splash of veg oil. Pull the salmon from the marinade and carefully wipe off as much sauce as you can from the fish. Lay the fillets into the pan, skin-side down and fry for 5 minutes. Flip the fish over and fry 5 minutes more. Remove the salmon and set it aside..
4. Wipe out the pan with some clean paper towel, then put it back on the heat. Add the marinade and coconut cream and bring to a simmer. Let cook for 5 minutes. Stir in the sugar, and salt to taste. Peel the skin off the salmon and serve with the sauce..