Spicy Chicken Chili: Restaurant-Style Recipe
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About Spicy Chicken Chili: Restaurant-Style Recipe
Craving a restaurant-quality Chicken Chili without the takeout price tag? This recipe delivers a fiery, flavorful dish bursting with succulent chicken, crisp vegetables, and a vibrant sauce. It's the perfect quick meal for brunch, lunch, or a satisfying dinner.Our easy-to-follow instructions guide you through marinating the chicken for optimal tenderness, creating a delicious sauce, and achieving that perfect balance of sweet, spicy, and savory. The addition of fresh onions and bell peppers elevates the dish with a delightful crunch and beautiful color.Get ready to impress your family and friends with this authentic-tasting Chicken Chili, a guaranteed crowd-pleaser that's as visually appealing as it is delicious. Prepare for a flavor explosion in every bite!
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See the 30-Day PlanRecipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Chicken & Marinade
- 250 gm Chicken Breast cut into bite-sized pieces, boneless
- 2 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tbsp Corn Flour
- 1 tbsp Ginger-Garlic Paste
- 1/2 tsp Pepper ground, black
- 1 tsp Kashmiri Chili Powder for color and mild heat
- 1.5 tsp Salt or to taste
Vegetables
- 2 Onions medium, chopped
- 1 Bell Peppers any color, chopped
- 1 Chili finely chopped (adjust to your spice preference), green
Sauce & Finishing
- 2 tbsp Chili Garlic Sauce
- 6 tbsp Vegetable Oil
- 1 tbsp Corn Flour for thickening the sauce
- 2 tbsp Water for slurry
- 1 tbsp Coriander for garnish
Instructions
Marinate the Chicken
- Marinate the chicken pieces with soy sauce, rice vinegar, 1 tbsp cornstarch, 1 tbsp ginger-garlic paste, 1/2 tsp black pepper, Kashmiri chili powder, and salt for at least 30 minutes, or up to 1 hour in the refrigerator.
Fry the Chicken
- Heat 4 tbsp oil in a wok or large skillet over medium-high heat. Fry the marinated chicken until golden brown and cooked through. Remove from the pan and set aside.
Prepare the Sauce
- In a small bowl, whisk together remaining 1 tbsp cornstarch, 1 tbsp soy sauce, 1 tbsp rice vinegar, chili garlic sauce, a pinch of black pepper, and 2 tbsp water until smooth.
Sauté Vegetables
- Heat the remaining 2 tbsp of oil in the same wok or skillet. Add the chopped onions and bell pepper and sauté for 3-4 minutes until softened.
Combine and Simmer
- Add the fried chicken to the wok along with the green chilies and salt. Pour in the prepared sauce and stir well to coat the chicken and vegetables. Add a splash of water if needed, and simmer for 2-3 minutes until the sauce has thickened.
Garnish and Serve
- Remove from heat and garnish with fresh cilantro. Serve hot with rice or noodles.
Recipe Notes
Expert Tips for the Best Chicken Chili:
- For extra flavor, marinate the chicken overnight in the refrigerator.
- Adjust the amount of green chili to control the spiciness level.
- Don't overcrowd the pan when frying the chicken; cook in batches for even browning.
- For a thicker sauce, increase the amount of cornstarch slightly.
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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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Such a tempting dish! Thank you.
Such a tempting dish! Thank you.
Looks so delectable! Thanks for posting.
This is so tempting! Thank you.
Looks so mouthwatering! Thanks for sharing.