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Chili Chicken

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    SERVES

    SERVES

    4 persons

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    COOKING METHOD

    COOKING METHOD

    Stovetop

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    PREP TIME

    PREP TIME

    10 mins

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    COOK TIME

    COOK TIME

    15 mins

The name of this dish says it all but let's clarify, Chili Chicken is a spicy and tangy Indian version of a Chinese dish. Yes, Indo-Chinese is a thing and I hope to bring you many more clean dishes with those flavors in the future!

Ingredients

500g/1.2 lbs chicken thigh cut into bite-size pieces

Salt & pepper to taste

1/2 tsp Kashmiri mirch or paprika

4 tbsp arrowroot or tapioca flour

5 dry red chilies, broken

3 tbsp avocado oil

2 tbsp ginger, minced

2 tbsp garlic, minced

2 green chilies, slit

1 small onion, quartered

1/2 red bell pepper, chopped into large pieces

1/2 green bell pepper, chopped into large pieces

3 tbsp Everiday Coconut Aminos

2 tbsp Everiday House Chili Sauce

5 tbsp white vinegar

2 tsp toasted sesame oil

2 spring onions, cut diagonally

Instructions

1

DONE!

Mix the chicken with salt, pepper, and arrowroot or tapioca flour. Mix well and set aside.

2

DONE!

In a wok-style pan, heat the oil on medium-high heat. Add the chicken in, and try to avoid the pieces from clumping together.

3

DONE!

Cook uncovered, stirring frequently. Once done, remove from the pan.

4

DONE!

In the same oil, add in the broken dry red chilies and cook for 30 seconds.

5

DONE!

Add in the ginger, garlic and green chilies, mix and cook for a minute.

6

DONE!

Add in the onion and the bell pepper and cook for another minute or so.

7

DONE!

Add in the Everiday coconut aminos, Everiday chili sauce, and the vinegar and mix.

8

DONE!

Now add back the chicken.

9

DONE!

Cook until the sauce coats everything well.

10

DONE!

Once done, turn off the flame and add in the sesame oil and spring onions.

11

DONE!

Toss once again and serve immediately.

  • Tips

    Tips

    This recipe can be served as an appetizer or a main course and if you want to make it saucier, just double the Everiday coconut aminos, Everiday chili sauce, and vinegar, and add 1/2 a cup of water. If the sauce isn't thick enough, make a slurry with 1 tsp arrowroot or tapioca flour and mix with 2 tbsp cold water and add it to your dish.

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