Chicken Chilli
Chicken Chilli: A Zesty Delight Packed with Flavor and Health Benefits
1 bowl
For 6 people
Difficulty
Average
Taste
Extra Spicy
Health Benefits
Rich in Protein: The chicken provides high-quality protein, essential for muscle repair and growth.
Antioxidant Power: The bell peppers and onions are packed with antioxidants, which help fight inflammation and oxidative stress.
Boosts Immunity: Garlic and ginger are known for their immune-boosting properties, helping you stay healthy.
Aids Digestion: Ginger also aids digestion, making this dish light on your stomach.
235 kcal
in 215g
Protein:
16.5g
Fats:
12.5g
Carbs:
12.5g
Cholesterol:
45mg
Sodium, Na:
810mg
Potassium, K:
330mg
Chicken Chilli is a delicious and spicy Indo-Chinese dish that brings together tender chicken strips coated in a tangy sauce with a medley of vegetables. This dish is not only a treat for your taste buds but also comes with several health benefits, making it a perfect addition to your meal plan. With the right balance of protein, vitamins, and minerals, Chicken Chilli can be a wholesome and satisfying dish for both lunch and dinner.
Allergy Advice
This recipe contains Soy Products. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
This recipe contain 2 sections
Frying Chicken
Ingredients
6
half kg Chicken
Salt & Pepper as per taste
1 teaspoon Vinegar
1 teaspoon Soy sauce
1 piece Egg White
3 tbsp Cornstarch
Oil as per needed
Directions
Slice the chicken breast into two equal halves, then cut the chicken slices into thin strips.
In a mixing bowl, combine chicken strips with salt, pepper, vinegar, soy sauce, egg white, and cornstarch. Mix and coat the chicken well.
Heat oil in a pan for shallow frying. Fry the chicken strips on both sides until they are light golden in color and cooked through. Remove and place them on an absorbent paper to drain excess oil. Set aside.
Chicken Chilli
Ingredients
6
2 tbsp Oil
15 pieces Garlic Cloves
1 inch Ginger
6 pieces Green chillies
2 pieces Onions
1 piece Red Bell Pepper
1 piece Capsicum
1 teaspoon Sugar
quarter cup Spring onion bulbs
3 tbsp Soy sauce
1 tablespoon Red chilli sauce
Salt & Pepper as per taste
100 ml Water
1 tablespoon Cornstarch
2 tbsp Water
1 teaspoon Vinegar
2 tbsp Spring onion greens
Tips
For a spicier version, add more green chillies or a pinch of red chilli powder.
Serve with steamed rice or noodles to balance the heat of the dish.
If you prefer a thicker sauce, increase the cornstarch slurry proportion slightly.
Use low-sodium soy sauce if you're watching your sodium intake.
You can replace chicken with paneer or tofu for a vegetarian alternative.
Directions
Heat oil in a pan on high heat. Add chopped garlic, julienned ginger, and slit green chillies. Sauté for a minute until aromatic.
Add diced onions, red bell peppers, and capsicum. Sprinkle sugar, mix well, and sauté for another minute.
Add chopped spring onion bulbs and continue to sauté on high flame.
Pour in soy sauce, red chilli sauce, and season with salt and pepper. Add water and mix well. Cook for a minute to blend the flavors.
Add the cornstarch slurry to the pan and cook until the sauce thickens.
Toss the fried chicken strips in the sauce until they are well coated.
Finish with vinegar and freshly chopped spring onion greens. Cook for one last minute and serve hot.
Recommended serving size: 1/6th of the dish per person.
Notes
Since soy sauce is a key ingredient, those with a soy allergy should avoid this dish.
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