Description
Chilli Chicken Dry is a quick and easy weeknight meal that’s packed with bold, spicy flavors. Tender chicken is coated in a delicious chili-based sauce and cooked to perfection in just 20 minutes.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 red chili peppers, thinly sliced
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– Salt and black pepper to taste
– Chopped fresh cilantro for garnish
– Lemon wedges for serving
Instructions
1. – In a large bowl, combine the chicken, 1 tablespoon of the oil, garlic, ginger, and half of the sliced chili peppers. Toss to coat the chicken evenly.
2. – Heat the remaining 1 tablespoon of oil in a large skillet or wok over high heat. Add the chicken mixture and cook, stirring occasionally, until the chicken is cooked through and starting to brown, about 8-10 minutes.
3. – Add the soy sauce, rice vinegar, chili powder, cumin, and cayenne. Toss to coat the chicken evenly and cook for an additional 2-3 minutes, until the sauce has thickened slightly.
4. – Season with salt and black pepper to taste.
5. – Garnish the Chilli Chicken Dry with the remaining sliced chili peppers and chopped fresh cilantro. Serve immediately with lemon wedges.
Notes
For a milder version, use fewer chili peppers. You can also adjust the spice level by adding more or less cayenne pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian