Chilli Chicken Recipe
Chicken stir-fried with onions, bell peppers and spiced in a tangy tomato sauce.
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Ingredients
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Marinade & Chicken
Vegetables
Sauce & Seasoning
Method
Marinade & Chicken
- 1
Prepare and marinate chicken
Trim excess fat from chicken thighs and cut into 1-inch bite-size pieces. In a bowl combine soy sauce (2 tbs), cornstarch (1 tbs), egg white, 1/2 tsp salt and 1/4 tsp black pepper. Add chicken pieces and toss to coat thoroughly. Let marinate 15–20 minutes at room temperature or up to 1 hour in the refrigerator.
- 2
Pan-sear chicken
Heat a large skillet or wok over medium-high heat. Add 3 tbs vegetable oil and let it get hot but not smoking. Add marinated chicken in a single layer (work in batches if needed) and sear until golden and cooked through, about 3–4 minutes per side, stirring once so pieces brown evenly. Remove chicken to a plate and set aside. Reserve 1 tbs oil in the pan; discard excess if necessary.
Vegetables
- 3
Prep vegetables
While chicken marinates, peel and cut the onion into 1/2-inch wedges. Core and cut bell peppers into 1-inch pieces. Slice green onions on a diagonal for garnish.
- 4
Stir-fry aromatics and vegetables
With the pan still hot and about 1 tablespoon oil remaining, add minced garlic (3 cloves) and minced ginger (1 tsp). Stir constantly for 20–30 seconds until fragrant but not browned. Add onion wedges and stir-fry 2 minutes until edges start to soften. Add bell peppers and continue stir-frying 2–3 minutes—vegetables should be crisp-tender. If using, sprinkle 1/2 tsp dried red chili flakes while cooking to add heat.
Sauce & Finish
- 5
Make sauce
In a small bowl whisk together ketchup (1/2 cup), rice vinegar (1 tbs), chili sauce (1 tbs), dark soy sauce (1 tsp), light soy sauce (1 tbs), sugar (1 tsp) and 1/4 cup water until smooth.
- 6
Combine chicken and sauce
Return the seared chicken and any accumulated juices to the pan with the vegetables. Pour the sauce over the chicken and vegetables and stir to combine. Bring to a gentle simmer for 1–2 minutes.
- 7
Thicken sauce
Make a slurry by mixing 1 tsp cornstarch with the remaining 0 tbs (use about 1 tbs) cold water — note: listed ingredient assumes 1/4 cup water included above; if needed add up to 1 tbs extra water. Stir until smooth, then pour slurry into the pan while stirring. Cook for another 30–60 seconds until the sauce thickens and becomes glossy, coating the chicken and vegetables.
- 8
Finish and garnish
Taste and adjust seasoning — add a pinch of salt or 1/2 tsp sugar if desired for balance. Turn off heat, sprinkle sliced green onions over the top and toss to combine. Serve immediately.