Spicy Chicken Chili: A Flavorful Indo-Chinese Stir-Fry
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About Spicy Chicken Chili: A Flavorful Indo-Chinese Stir-Fry
Craving a flavor explosion? This Spicy Chicken Chili is your answer! It's a quick and easy weeknight meal bursting with bold Indo-Chinese flavors that will tantalize your taste buds.Tender chicken marinated in a savory blend of soy sauce, spices, and aromatics is stir-fried with vibrant bell peppers and onions. Imagine the sizzle and the aroma!This dish delivers the perfect balance of heat and umami, making it a truly satisfying meal. Serve it with steamed rice or noodles for a complete and delicious experience.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Chicken Marinade
- 250 gm Chicken Thighs boneless, cut into bite-sized pieces, skinless
- 1 tbsp Soy Sauce
- 1 tsp Vinegar white
- 1 tbsp Corn Flour
- 1/2 tbsp Ginger-Garlic Paste
- 1/4 tsp Pepper black, freshly ground
- 1 tsp Chili Powder kashmiri, red
- 1/2 tsp Salt
For the Stir-Fry
- 2 tbsp Vegetable Oil
- 2 medium Onions chopped
- 1/2 tbsp Ginger-Garlic Paste
- 1 medium Bell Peppers chopped, green
- 1 tsp Chili Sauce
For the Cornstarch Slurry
- 1 tbsp Corn Flour
- 1/2 tsp Soy Sauce
- 1/2 tsp Vinegar white
- Pinch Pepper black, freshly ground
- 2 tbsp Water
Instructions
- In a mixing bowl, combine the chicken pieces with soy sauce, vinegar, 1 tablespoon of cornstarch, 1/2 tablespoon of ginger-garlic paste, 1/4 teaspoon of black pepper, Kashmiri red chili powder, and 1/2 teaspoon of salt. This marinade helps tenderize the chicken and infuse it with flavor. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to an hour.
- Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until it's lightly browned and cooked through. This step helps seal in the juices and gives the chicken a nice texture. Remove the chicken from the pan and set it aside.
- In a small bowl, whisk together 1 tablespoon of cornstarch, 1/2 teaspoon of soy sauce, 1/2 teaspoon of vinegar, chili sauce, a pinch of black pepper, and 2 tablespoons of water until smooth. The cornstarch slurry will help thicken the sauce and create a glossy finish.
- In the same pan, heat the remaining 2 tablespoons of oil over medium-high heat. Add the chopped onions and sauté until translucent. Add the ginger-garlic paste and green bell pepper, and stir-fry for a few minutes until slightly softened. Return the cooked chicken to the pan. Pour the cornstarch slurry over the chicken and vegetables, and stir continuously until the sauce thickens and coats everything evenly. Add the chopped green chili and salt to taste.
- Garnish with fresh cilantro and serve hot with steamed rice or noodles.
Recipe Notes
Good To Know
- For extra-crispy chicken, dredge the marinated pieces lightly in cornstarch or a cornstarch-flour mixture before frying.
- If you prefer a saucier Chicken Chilly, reserve a few tablespoons of the sauce mix and combine it with a slurry of cornstarch and water, adding it at the end.
- To add a smoky depth of flavor, briefly char the capsicum and onions in the wok before adding the chicken.
- Leftovers can be used as a filling for wraps, sandwiches, or even stuffed buns—just reheat the Chicken Chilly and add some fresh greens.
Expert Tips
- Adjust the spice level by adding more or fewer green chilies, or using a milder variety like serrano peppers instead of jalapeños.
- For a richer flavor, use bone-in, skin-on chicken thighs instead of boneless, skinless breasts.
- Add a touch of sweetness and acidity by incorporating a tablespoon of vinegar or a squeeze of lime juice at the end.
Storage Instructions
- Store leftover Chicken Chilly in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan on the stovetop or in the microwave, adding a splash of water or broth to prevent drying out.
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Recipe Nutrition
Calories: 304kcalCarbohydrates: 12gProtein: 2gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 7.2gMonounsaturated Fat: 14.4gSodium: 1710mgFiber: 2gSugar: 3g
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I’m loving this recipe already!
Absolutely delicious! Thanks for sharing.
I’m excited to make this at home!