Chicken Chilli
Chicken Chilli is a spicy stir-fry dish made with chicken, bell peppers, and a blend of sauces, cooked over high heat.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (cut into bite-sized pieces) | 800 | Grams |
| Red Bell Pepper (cut into strips) | 1 | Count |
| Green Bell Pepper (cut into strips) | 1 | Count |
| Onion (sliced) | 1 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Soy Sauce (light soy sauce) | 4 | Tbsp |
| Chili Sauce (hot chili sauce) | 3 | Tbsp |
| Vinegar (white vinegar) | 2 | Tbsp |
| Cornstarch (mixed with water to form a slurry) | 2 | Tbsp |
| Water (for sauce) | 100 | Milliliters |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Vegetable Oil (for frying) | 3 | Tbsp |
| Spring Onion (chopped for garnish) | 2 | Bunch |
Instructions
- In a bowl, mix the chicken pieces with 2 tablespoons of soy sauce and set aside for 15 minutes.
- Heat vegetable oil in a wok over high heat. Add the marinated chicken and stir-fry until cooked through. Remove and set aside.
- In the same wok, add garlic, ginger, and onion. Stir-fry until the onion becomes translucent.
- Add the red and green bell peppers to the wok and stir-fry for 2-3 minutes.
- Return the chicken to the wok. Add the remaining soy sauce, chili sauce, vinegar, and water. Stir well to combine.
- Add the cornstarch slurry to the wok and stir until the sauce thickens.
- Season with salt and black pepper. Stir well and cook for another minute.
- Garnish with chopped spring onions and serve hot.
Prep
- Thaw chicken breast if frozen.
Kitchen equipment
Wok