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Recipe for family meals :

Sizzling Chilli Garlic Chicken

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


800g (26oz) chicken thigh fillets
1 tablespoon peanut oil
2 medium (300g / 10oz)) onions, quartered

1/3 cup (80ml / 2 1/2 fl.oz)) mild sweet chilli sauce
2 tablespoons soy sauce
2 tablespoons hoy sin sauce
1/4 cup (60ml / 2 fl.oz) honey
1 teaspoon sesame oil
5 cloves garlic, crushed
4 small fresh red chillies, seeded, chopped.

  • Cut each chicken piece into 4 pieces. Combine chicken and marinade in large bowl; mix well. Cover bowl; refrigerate overnight.
  • Heat oil in wok or pan, add onions, stir-fry until lightly browned, remove from wok.
  • Add undrained chicken to wok, simmer, covered, about 15 minutes or until chicken is tender and mixture thick, stirring occasionally. stir in onions.


  • Combine all ingredients in bowl; mix well.

I serve this with plain and fluffy Basmati rice and some asparagus topped with a good squeeze of lemon juice, a drizzle of light soy sauce and about 2 tablespoons olive oil - delicious so go for it.

Serves 4

Martin James