Description
This Asian Chilli Chicken recipe is a delicious and easy-to-make stir-fry dish that combines tender chicken pieces with a flavorful spicy-sweet sauce. Perfect for a quick weeknight dinner!
Ingredients
Units
Scale
Chicken:
- 1 lb boneless chicken thighs or breast (cut into bite-sized pieces)
- 1/4 cup cornstarch
- 2 tablespoons vegetable oil
For the Stir-Fry:
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 2–3 dried red chilies (or to taste)
- 1 red bell pepper (sliced)
- 1 green onion (chopped)
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon chili sauce (like sambal oelek)
- 1 tablespoon ketchup
- 1 tablespoon brown sugar
- 1/4 cup water
- 1 teaspoon cornstarch (mixed with 1 tablespoon water)
Instructions
- Toss chicken pieces with cornstarch: until evenly coated.
- Heat vegetable oil: in a large skillet or wok over medium-high heat. Add chicken and stir-fry for 5–7 minutes until golden and cooked through. Remove and set aside.
- In the same pan: add garlic, ginger, and dried chilies. Stir-fry for 30 seconds, then add bell pepper and cook for 2–3 minutes until slightly tender.
- Whisk together sauce: in a small bowl, whisk together all sauce ingredients except the cornstarch slurry. Add sauce to the pan and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens.
- Combine: Return chicken to the pan and toss to coat evenly in the sauce. Sprinkle with green onions and serve hot with steamed rice.
Notes
- For extra heat, add more chili sauce or a pinch of red pepper flakes.
- You can also add sliced onions or broccoli for variation.
- Great as a meal prep dish too.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 10g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
