Chinese Chilli Chicken

"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."
 
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Ready In:
25mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Slice the chicken.
  • Roughly chop the onion and pepper.
  • Grate or finely chop the garlic.
  • Cut the chilli in half, discard the seed and finely chop.
  • Heat the oil in a wok or a large deep frying pan.
  • Add the chicken, onion, peppers, chilli, garlic, and ginger.
  • Fry for about 5 minutes on high heat.
  • 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.
  • Serve with rice or Chinese noodles.

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Reviews

  1. 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!!
     
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Tweaks

  1. 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!!
     

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