Recipe | Pepsi Max Chinese Style Chicken

Today, I thought I’d show you how to make a Fake-Away – Chinese style. This is one of my favourite recipes and it is so easy to make. This recipe is inspired by Pinch Of Nom’s recipe which you can find here.

However, I added half a scotch bonnet to the mix, swapped the avocado frylight for Garlic frylight, and left out the stock cube and baby corn (which I’ll admit is confusing seeing as they are there in picture of the ingredients, but I completely forgot about them while I was cooking!). The scotch bonnet, even though deseeded was still quite hot, so half was just enough for us, but if you prefer yours with less of a kick you could try a sweet chili, or no chili at all. I just like my food spicy.

Pepsi Max Chicken is my go to when I feel like I want to be naughty, it tastes almost like a takeway chicken in black bean sauce, but it has hardly any fat in it at all compared to a takeaway version and it probably takes less time to cook it than it would to have it delivered!

What I love about it is you can put almost anything into it to bulk it up. If you wanted to add more veggies to it, just chuck ’em in!


Ingredients

  • 2 chicken breasts, diced
  • 1 tsp Chinese 5 Spice
  • 1 tsp of ginger powder
  • 1 onion – (red gives more flavour but white onions are fine) sliced
  • 2 gloves of Garlic finely chopped
  • 1 1/2 bell pepper sliced
  • 1/2 scotch bonnet deseeded and finely chopped
  • 2 tbsp tomato puree
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp reduced Sodium Soy Sauce
  • 1 tbsp rice vinegar (sherry, balsamic, white wine and red wine vinegar are also fine, just not the stuff you get from the chippy!
  • 1 pack of mushrooms sliced
  • 1 Spring Onion
  • 1 chicken stock pot
  • 1 can of Pepsi Max
  • Garlic Fry light

Method

The first thing to do is chop up your chicken if you haven’t bought it pre-diced. Then chop up your onions and put those with the chicken into a bowl and cover with Chinese 5 Spice. You can just leave it while you heat up the sauce pan, but if you want more flavour, leave it at least 20 minutes. I left mine for about an hour. Then you want to heat up your pan and spray it a few times with the frylight (if it makes the hissssssssssssssss noise, it’s definitely ready!)

Chuck the chicken and onions into the pan and fry until the chicken is browned. Then remove the chicken from the pan, leaving the onions where they are. Add a few more squirts of frylight and chuck the garlic, peppers, chili and mushrooms and the powdered Ginger into the pan and cook until they start to soften.

Add the tomato puree, soy and Worcestershire sauces and the vinegar and stir. Then pour in the whole can of pepsi and bring to the boil. Turn the heat down to a simmer, plop the chicken stock pot into the mixture and simmer for ten minutes.

When the sauce has thickened up slightly return the chicken to the pan, with the spring onion, continuing to simmer for around ten to fifteen minutes. If the sauce isn’t as thick as you’d like it just keep simmering it until it is.

I served mine on basmati rice for dinner and there was enough left over for a jacket potato topping the next day. I do love a left over lunch!

So, there you have it, Pepsi Max Chicken. In less than an hour! This is one of my favourite things to cook because it actually tastes so good! Even if I say so myself. From this, I’ve had an idea for Fanta Orange chicken which I am going to attempt to cook in a couple of weeks, so I’ll be sharing that with you.

I’ve included a new recipe card below, what do you all think of it? If you want to print out a copy of the recipe and method you should be able to just click print and it will be sent to your printer! How magical is that! If you do have a go at making this, make sure to leave a comment below with either a photo of your meal, or a link to your post on it. I’d love to see all of your attempts and maybe steal a few ideas off you for next time!

Have a good one!

Pepsi Max Chicken

  • Servings: 4-6
  • Difficulty: easy
  • Print

Perfect for when you're craving a chinese but are still trying to be really good!

This recipe was inspired by that on Pinch of Nom but with my own little twists.

Credit: pinchofnom.com

Ingredients

  • 2 chicken breasts, diced
  • 1 tsp Chinese 5 Spice
  • 1 tsp of ginger powder
  • 1 onion – (red gives more flavour but white onions are fine) sliced
  • 2 gloves of Garlic finely chopped
  • 1 1/2 bell pepper sliced
  • 1/2 scotch bonnet deseeded and finely chopped
  • 2 tbsp tomato puree
  • 1 tbsp Worcestershire Sauce
  • 2 tbsp reduced Sodium Soy Sauce
  • 1 tbsp rice vinegar (sherry, balsamic, white wine and red wine vinegar are also fine, just not the stuff you get from the chippy!
  • 1 pack of mushrooms sliced
  • 1 spring onion chopped
  • 1 chicken stock pot
  • 1 can of Pepsi Max
  • Garlic Fry light

Directions

  1. Put your diced chicken and onions into a bowl and spinkle the Chinese 5 spice on and sitr it around making sure it is well coated. Cover and leave for a few minutes.
  2. Spray your saucepan with Frylight and heat gently, add the chicken and onions, stir and cook until the chicken is brown.
  3. Remove the chicken from the pan, with a few more squirts of Frylight, add the garlic, peppers, chili and mushrooms and cook until they start to go soft.
  4. Add the tomato puree, soy sauce, worcestershire sauce and vinegar. Stir to comine and then add the whole can of Pepsi. Stir and bring to the boil.
  5. Turn the heat down and gently plop the chicken stock pot into the pan and simmer, uncovered, for ten minutes.
  6. When the sauce has thickened up return the chicken to the pan, add the spring onion and simmer for another fifteen minutes. If you think its too runny, keep it simmering until the right consistency is reached.

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