The wonderful flavors of China have made it into the hearts a many world-wide, especially Indian food and Indian hearts. The crispness of the vegetables, along with the spice and the tender and juicy Chicken, has made this a winner in our books. What we also love about this dish is that its easy, colorful and wins hearts every time we make it. It has the look of a restaurant style dish but made at home – so healthier and cheaper, its a win-win! Enjoy this amazing dish and your biggest worry will be how to stop eating…
Prep Time: 20 min
Cook Time: 20 min
Boneless Skinless Chicken Thighs – 1lb (approx 1/2 kg)
Salt – to taste
Pepper- to taste
Cornstarch – 1.5 tbsp
Dry Red Chilli – 4-5 or to taste, cut
Oil – 4 tbsp
Ginger – 2 tbsp, minced
Garlic – 2 tbsp, minced
Green Chillies – to taste, slit
Onion – 1/2 medium, chopped
Red Bell Pepper – 1/3rd, chopped
Yellow Bell Pepper – 1/3rd, chopped
Green Bell Pepper – 1/3rd, chopped
Soy Sauce – 3 tbsp
Sambal or Chilli Sauce – 2 tbsp or to taste
White Vinegar – 1 tbsp
Spring Onions – 2 sprigs, cut diagonally
1. Wash the chicken well and lightly sprinkle Salt, Pepper and Cornstarch. Mix well and set aside.
2. In a wok-style pan, heat Oil on medium-high heat.
3. Drop the Chicken in so as to not let it clump, separate the pieces so they get coated in Oil and get evenly coated.
4. Cook uncovered stirring frequently. Allow the Chicken to cook all the way through.
5. To check, cut a piece of chicken and if there is no pink, it’s done.
6. With a slotted spoon, pull the chicken to the side, drain all the excess Oil and keep aside.
7. In the same Oil, add in the chopped Dry Red Chillies and cook for 30 seconds.
8. Add in the Ginger, Garlic and Green Chillies, mix and cook for a minute.
9. Add in the Onion and the Bell-Pepper and cook for another minute or so.
10. Add in the Soy Sauce, Chilli Sauce and the Vinegar. Mix.
11. Add the Chicken.
12. Cook until the sauce coats the Chicken and the Vegetables.
13. Once done, turn off the flame and add in the Spring Onions.
14. Toss once again and serve immediately with Noodles, Fried Rice or Steamed Rice.
23 thoughts on “Chilli Chicken Recipe”
I made these about a month ago and they were awesome. Everyone loved them. I’m making them again tonight. I only wish that I could get the nutritional values on these because I am on Weight Watchers plan.
Hi Hetal and Anuja!
Can I use Chicken breast instead of Chicken thighs ?
You can use chicken breast (it cooks faster) but it is usually a lot drier (not as moist) as the thighs.
The dishes are good. And the ingredients used are also seems to be simple. Pls send new kind of indian dishes to my email-I’d
I tried it..came out really good..I divided it into two parts: chicken for my husband and since I am vegetarian, added paneer cubes to mine..Perfect recipe!
Wonderful post and the recipe looks amazing.Thanks for sharing such valuable post.
Can i keep the chicken ready ahead of time and add to the sauce before serving.
This recipe is simply fantastic. Its sooooo easy, yet the final result is divine. I have shared it with my friends, relatives, colleagues…
Never thought that I could make such delicious food.
Thanks for sharing 🙂
:)Yum yum yum… My husb. Is so proud of me & I can’t thank you enough for this great recipe. Continue keeping up the great work.. Love you guys..
Hi Hetal & Anuja,
This is one fantastic recipe. Bang on flavors & less oil..best of both the worlds :)) Loved it !!
Thanks for the recipe.
hi thanks for the recipe. look at my final product:
hi thanks for the recipe. look at mine final product:
Tried this Chilli Chicken recipe for dinner tonight – DELICIOUS 🙂 Thanks for this quick, easy and tasty recipe.As always, “keep up the great work girls”.What is SAMBAL?
Sambal is ‘Sambal Oelek’ – a ground fresh chili paste (as advertised on the bottle I bought at Safeway last month 😉 Any Asian grocery store in the US will have this in stock. The bottle I bought is made by Huy Fong Foods of Rosemead,CA – the site is http://www.huyfong.com
Just tried this recipe and its yummilicious!!!!
This is the best chilli chicken I’ve ever had. And its quite healthy 🙂
Thanks for this awesome recipe!
Hi Hetal and Anuja!
The recipe looks divine however I grew up in Delhi and the Chilli Chicken I remember getting there when I was a kid was a lot more red? I could have sworn it had some Ketchup in it? Am I just imagining this or is there like another version of this out there with Ketchup in it? Regardless I am definitely going to try this. thanks for the recipe 🙂
I think tofu, for vegetarians, in place of chicken will substitute very nicely in this recipe. What say ?
Paneer Chilli was equally popular as Chicken Chilli in India if I remember right
Gujrati vegi recipe
In non veg recipe looking for mor veggie dish t
What’s the diff between corn starch and corn flour?
THIS RECIPE LOOKS SO TANTALISINGWILL DEFINITLY TRY IT AND LET YOU KNOW THE VERDICT
LOVE YOUR WEBSITE
KEEP UP THE GOOD WORK
Why dint Hetal taste it – IS She Vegeterian?
Lovely Recipe by the way – I am going to try it with Paneer.
Hey Anuja good to see that you are back.. We love to see you both together..