Chili Chicken Recipe
marinated chicken thigh, onion, sweet chili soy sauce, red bell pepper-sub gobi (v+) / sub paneer (V)
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Ingredients
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Marinated Chicken
Vegetables
Optional (Paneer Substitute)
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine soy sauce, sweet chili sauce, minced garlic, minced ginger, black pepper, and salt. Mix well.
- 2
Marinate the Chicken
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Cooking the Dish
- 3
Heat the Oil
In a large skillet or wok, heat vegetable oil over medium-high heat.
- 4
Cook the Chicken
Remove the marinated chicken from the refrigerator and add it to the skillet. Cook for about 5-7 minutes on each side, or until fully cooked and golden brown. Remove from skillet and set aside.
- 5
Sauté the Vegetables
In the same skillet, add sliced onion and red bell pepper. Sauté for about 3-4 minutes until softened.
- 6
Add Gobi
Add the cauliflower florets (gobi) to the skillet. Stir-fry for another 5-7 minutes until the vegetables are tender-crisp.
- 7
Combine Everything
Return the cooked chicken to the skillet with the sautéed vegetables. Toss everything together to combine. Cook for an additional 2-3 minutes.
Serving
- 8
Serve Hot
Serve the chili chicken hot, garnished with chopped green onions if desired. Enjoy!