Sweet Chilli Glazed Chicken with Garlic Sautéed Carrots and Creamy Scrambled Eggs
Prepare for a vibrant culinary experience, featuring succulent chicken pieces generously coated in a sticky, glistening sweet chilli glaze, offering a delightful balance of heat and sweetness. Alongside, tender-crisp carrot ribbons, delicately sautéed with aromatic garlic, add a pop of color and an earthy counterpoint to the dish's bold flavors. Completing this harmonious trio are perfectly creamy scrambled eggs, their soft, cloud-like texture providing a comforting and rich foundation. This dish is a celebration of contrasting flavors and textures, from the savory and spicy chicken to the sweet carrots and the luscious eggs, creating a truly dynamic and satisfying meal. It's a fusion of simple techniques resulting in a complex and utterly crave-worthy plate.
Ingredients
- •2 chicken breasts, cut into bite-sized pieces
- •2 cloves garlic, minced
- •2 medium carrots
- •2 large eggs
- •3 tablespoons sweet chilli sauce
- •1 tablespoon Lurpark butter
- •1 tablespoon oil
- •2 tablespoons semi skimmed milk
- •Salt, to taste
- •Pepper, to taste
Instructions
- 1
Cut chicken into bite-sized pieces and season with salt and pepper.
- 2
In a large pan, heat a splash of oil over medium-high heat. Add chicken and cook for 5-7 minutes until browned and cooked through.
- 3
Pour sweet chilli sauce over the cooked chicken, tossing to coat evenly. Reduce heat to low and keep warm.
- 4
While chicken is glazing, peel carrots into thin ribbons using a vegetable peeler. Mince garlic.
- 5
In a separate pan, heat a knob of Lurpark over medium heat. Add minced garlic and carrot ribbons, sautéing for 3-4 minutes until tender-crisp. Season with salt and pepper.
- 6
For the scrambled eggs, whisk eggs with a splash of semi skimmed milk, salt, and pepper in a bowl. Heat a clean pan over medium-low heat with a knob of Lurpark. Pour in egg mixture and gently stir until creamy and set, about 2-3 minutes.
- 7
Serve the sweet chilli glazed chicken alongside the garlic sautéed carrot ribbons and creamy scrambled eggs, arranging them artfully on the plate.
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