Chinese Chicken Chili Dry
Chinese Chicken Chili Dry features stir-fried chicken, green chilies, and ginger tossed in a spicy, savory sauce. Finished on high heat for that signature glossy coating, it comes together quickly for an easy weeknight meal.
Ingredients
- 1.3 lb boneless chicken cut into bite-sized strips
- 1 ¼ teaspoons black pepper
- ½ teaspoon salt
- 3 ½ tablespoons cornstarch (cornflour) cornstarch
- 3 tablespoon cooking oil for stir-frying
- 2-3 tablespoons fresh ginger sliced into thin matchsticks
- 3 cloves garlic finely minced
- ½ bell pepper preferably green
- 1 ½ tablespoons oyster sauce
- 2 ½ tablespoons regular soy sauce
- 1 ½ tablespoons chili garlic sauce see note
- 1 teaspoon brown sugar
- 10-14 green chilies sliced lengthwise & deseeded
Instructions
- In a bowl, add the chicken along with the black pepper, salt, and cornflour. Mix well until the chicken is evenly coated, then set aside while you prepare the vegetables and aromatics.
- Heat a wide pan or wok over medium heat and add the oil. Once the oil is hot, add the sliced ginger and fry for about 2 minutes, stirring often, until lightly golden and slightly crisp at the edges.
- Add the minced garlic and sauté briefly until golden and fragrant. Keep the heat controlled here so the garlic doesn’t burn.
- Increase the heat to high and add the marinated chicken to the pan in a single layer.
- Stir-fry for 5-6 minutes, tossing constantly. The chicken should turn opaque and lightly brown in some spots.
- Add the oyster sauce, soy sauce, chili garlic ketchup, and brown sugar. Stir well so the sauce coats every piece of chicken evenly.
- Add the sliced bell pepper. Stir-fry on high heat for about 2 minutes, keeping the vegetables slightly crisp.
- Add the sliced green chilies and stir-fry for another 2-3 minutes. Taste and adjust salt or heat if needed.
- Transfer to a serving plate immediately and serve hot.
Video
Notes
- If you don’t have the Pakistani Chili Garlic Sauce, use 2 teaspoons tomato ketchup and 2 teaspoons Asian chili garlic sauce.
- Use long green chilies from Pakistani or Turkish grocery stores. If unavailable, serrano peppers are the closest substitute. Bird’s eye chilies can be used sparingly, as they are very hot.
- For ‘Beef Chili Dry’ use the same recipe, just replace the chicken with thin slices of beef.
Nutrition
Calories: 352kcalCarbohydrates: 21gProtein: 33gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 94mgSodium: 1944mgPotassium: 638mgFiber: 5gSugar: 7gVitamin A: 514IUVitamin C: 35mgCalcium: 22mgIron: 1mg
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