Chinese Chilli Chicken

READY IN: 25mins
Recipe by Marlitt

This is one of our favorite quick and easy stir fry chicken dishes with a slight kick, lots of flavor too. It's about a medium spice.You can easily adjust the heat to your taste. I use boneless thigh fillet because I find the breast is a little dry in this.

Top Review by Gatorbek

This is a terrific recipe that went together easily and was enjoyed by the entire family. I had to make some adjustments for the kids - I omitted the jalepeno entirely, and only used about 1 tsp of chili sauce. DH and I added more at the table. I also used a red bell pepper instead of a green one. The only thing that I would change is to start with less broth - by the time it cooked down, the chicken was very done, and it was still a bit soupy. I think I'd cut the broth in half, and maybe add a tsp of cornstarch to thicken it up. Thanks for a keeper!!

Ingredients Nutrition


  1. Slice the chicken.
  2. Roughly chop the onion and pepper.
  3. Grate or finely chop the garlic.
  4. Cut the chilli in half, discard the seed and finely chop.
  5. Heat the oil in a wok or a large deep frying pan.
  6. Add the chicken, onion, peppers, chilli, garlic, and ginger.
  7. Fry for about 5 minutes on high heat.
  8. Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
  9. Serve with rice or Chinese noodles.

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