“zzzzzzzzzzzzzssssssssssssss...................... Hear the sizzle folks it is sizzler time!!! Don't you just love it when it is served in a restaurant and everybody turns to look as to who is being served!!!!! (I have been educated by a friend in the states that the concept of a sizzler does not exist in the US ) Fish or beef can be used instead of the chicken with equally good results. This recipe comes courtesy a friend.”
1hr 10mins

Ingredients Nutrition


  1. In a non stick pan, (preferably) heat the oil Saute the garlic till light brown and then add the onion and stir fry till light brown.
  2. Stir the mushrooms and the flour into the pan and brown.
  3. Throw in the salt, pepper chilli sauce, chicken, wine& water.
  4. Mix and simmer covered for 20 mins till the chicken is tender.
  5. Put on med.
  6. high and cook till the sauce thickens.
  7. In the meanwhile cut the tomatoes in half and grill in a skiller.
  8. Steam cabbage, cauliflower/ broccoli and the beans and carrots In another nonstick pan steep the sliced onion in the worcestershire sauce and simmer covered till onion becomes tender.
  9. To Serve: Either serve on a hot platter (sizzler plate- I use cast iron skillets, I have 3) or on a warm plate.
  10. If using sizzler plates make them hot.
  11. Place lettuce or cabbage leaves at the bottom.
  12. Place the meat slices and the vegetables on the platter and pour the sauce on top.
  13. Sprinkle little cold water on the hot plate to make it sizzle just before serving.
  14. Note: Fish sizzler can also be made in the same way.

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