Go Back
–+ servings
chicken sizzler served n a sizzling tray ready to eat
Print Recipe
No ratings yet

Chicken Sizzler

You can make chicken sizzler easily at home with this recipe. It tastes just as good, and your kitchen is going to smell incredible.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: international
Diet: Halal
Servings: 2 people
Author: Richa

Ingredients

Garlic pepper sauce

  • 2 teaspoons sunflower or any neutral cooking oil
  • 1 ½ tablespoons finely chopped onions
  • 2 teaspoons minced celery
  • 2 tablespoons minced garlic
  • 2 teaspoons finely chopped coriander stems
  • 1 teaspoon sriracha or red chilli sauce
  • 2 teaspoons light soy sauce
  • 1 cup vegetable stock
  • 1 teaspoon garlic paste
  • 2 teaspoons pepper crushed
  • ½ teaspoon sugar
  • ½ tablespoon corn flour mixed in ¼ cup water

Chicken marinade

  • 220 grams boneless chicken breast cut into 3 pieces
  • 1 ½ teaspoons ginger garlic paste
  • ¼ teaspoon salt
  • ½ teaspoon pepper crushed
  • 1 teaspoon green chilli sauce
  • 1 teaspoon light soy sauce

Herb rice

  • ½ tablespoon butter
  • 1 teaspoon grated garlic
  • ¾ cup cooked rice
  • ¼ teaspoon salt
  • 2 tablespoons chopped spring onion greens

Other

  • 6-8 florets of broccoli
  • 8 beans cut into 2
  • 2 carrots cut into 2 inch strips
  • 2 cups water
  • ½ teaspoon salt divided
  • 1 tablespoon sunflower or any neutral cooking oil
  • 1 ½ tablespoons butter
  • 1 small onion cut into rings
  • ½ cup halved mushrooms shiitake, shimeji
  • 4-5 cabbage leaves cut into ½ inch wide strips
  • 7-8 fried potato wedges

Instructions

Marinating chicken

  • Add all the ingredients for marinade to a bowl, mix well and set aside for the chicken to marinate for 25-30 minutes.

Herb rice

  • Heat ½ teaspoon of butter in a pan or kadai, add garlic and saute for a few seconds till it turns light golden. Add rice, salt, mix well, top with spring onion greens. Set aside.

Sauteeing veggies

  • Blanching veggies: Keep a large bowl of ice cold water ready. Boil 1½ cups of water in a pot, add ¼ teaspoon of salt, broccoli, beans, carrots and cook for maximum of 1 minute and take off the heat. Drain the water & dip them in ice cold water & drain again. Set aside.
  • Sauteeing veggies: Heat a pan or kadai with a teaspoon of butter, add the blanched veggies, ⅛ teaspoon of salt and saute for 1-2 minutes till they turn glossy from the outside.
  • Sauteeing mushrooms: Heat a pan or kadai with 1 teaspoon of oil, add onion rings and saute for a minute till they turn translucent, add mushrooms, ⅛ teaspoon of salt and saute for 1-2 minutes till they are lightly roasted.

Roasting chicken

  • Heat a flat-bottomed pan with 2 teaspoons of oil, add marinated chicken and fry on medium for 3-4 minutes till they are roasted well.

Garlic pepper sauce

  • Heat oil in a pan or kadai, add ginger, garlic, celery and saute on high for a few seconds till fragrant. Add salt, sugar, pepper, ketchup, vinegar, sriracha, soy sauce, stir and cook on medium for a few seconds till it sizzles. Add stir well, bring to a boil and simmer for 4-5 minutes. Mix cornflour slurry and add to the pot while stirring continuously, once it starts boiling, reduce the heat and simmer for 2-3 minutes till the sauce thickens and turns glossy.

Making of Sizzler

  • Heat the sizzler pan on high heat till it smokes and using tongs or kitchen gloves, place it on the wooden base. Add 1 teaspoon of butter to the sizzler pan, spread the cabbage leaf strips to cover the pan and saute for a few seconds. Spread herb rice on top of cabbage leaves, add the sauteed veggies & potato wedges. Place the roasted chicken on top of veggies, add mushrooms on top of chicken, pour the boiling hot garlic pepper sauce (refer note 4) on top of the chicken & mushrooms and also around the sizzler plate. The sauce will sizzle & smoke, serve immediately.

Notes

  1. You may add any veggies, mushrooms of your choice in the sizzler. 
  2. Blanching veggies is very important to ensure that the veggies are not raw when served in the sizzler.
  3. Cabbage leaves are added so that the rice does not stick to the sizzler pan and does not get burnt while serving.
  4. Garlic pepper sauce has to be boiling hot when poured on the sizzler as it ensures the sizzling & smoking effect. 

Nutrition

Calories: 1168kcal | Carbohydrates: 169g | Protein: 82g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 3225mg | Potassium: 6986mg | Fiber: 55g | Sugar: 42g | Vitamin A: 22625IU | Vitamin C: 1661mg | Calcium: 1011mg | Iron: 16mg