Chicken Chili Dry
Chicken Chili Dry
Ingredients
For the Chicken
- 500 g chicken breast, cut into thin strips
- 1 teaspoon salt, heaped
- 3 tablespoons cornstarch, heaped
For the Stir-fry
- 3 tablespoons cooking oil
- 2 tablespoons fresh ginger, finely julienned
- 3 garlic, cloves, finely minced
- 2 tablespoons dark sauce, (e.g., soy sauce, chili garlic sauce, or oyster sauce)
- 1 cup green chilies, cut into 1 to 2-inch long strips
Instructions
- 1
Place the chicken strips in a medium-sized bowl. Add the heaped teaspoon of salt and the 3 heaped tablespoons of cornstarch. Mix thoroughly by hand until all the chicken pieces are evenly coated. Set aside to marinate while you prepare other ingredients.
⏱️ 3 min
- 2
Finely julienne the fresh ginger and finely mince the garlic. Cut the green chilies into approximately 1 to 2-inch long strips.
⏱️ 7 min
- 3
Heat a wok or large frying pan over high heat. Pour the cooking oil into the hot wok.
⏱️ 1 min
- 4
Add the julienned ginger and minced garlic to the hot oil. Sauté briefly for about 30 seconds until fragrant.
⏱️ 1 min
- 5
Add the marinated chicken strips to the wok. Stir-fry the chicken vigorously, breaking up any clumps, until it is cooked through and lightly browned, ensuring it separates into individual pieces. This should take about 5-7 minutes.
⏱️ 7 min
- 6
Pour the dark sauce over the cooked chicken. Continue to stir-fry for 1-2 minutes, coating the chicken evenly with the sauce until it becomes glossy.
⏱️ 2 min
- 7
Add the prepared green chilies to the wok with the chicken.
⏱️ 1 min
- 8
Continue to stir-fry for a short period, about 2-3 minutes, allowing the chilies to slightly soften but still retain some of their crispness. The dish should look glossy and well-combined.
⏱️ 3 min
- 9
Transfer the Chicken Chili Dry to a serving plate and serve hot, ideally with steamed rice or noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Chili Dry
For the Chicken
- 500 g chicken breast, cut into thin strips
- 1 teaspoon salt, heaped
- 3 tablespoons cornstarch, heaped
For the Stir-fry
- 3 tablespoons cooking oil
- 2 tablespoons fresh ginger, finely julienned
- 3 garlic, cloves, finely minced
- 2 tablespoons dark sauce, (e.g., soy sauce, chili garlic sauce, or oyster sauce)
- 1 cup green chilies, cut into 1 to 2-inch long strips
Instructions
- 1
Place the chicken strips in a medium-sized bowl. Add the heaped teaspoon of salt and the 3 heaped tablespoons of cornstarch. Mix thoroughly by hand until all the chicken pieces are evenly coated. Set aside to marinate while you prepare other ingredients.
⏱️ 3 min - 2
Finely julienne the fresh ginger and finely mince the garlic. Cut the green chilies into approximately 1 to 2-inch long strips.
⏱️ 7 min - 3
Heat a wok or large frying pan over high heat. Pour the cooking oil into the hot wok.
⏱️ 1 min - 4
Add the julienned ginger and minced garlic to the hot oil. Sauté briefly for about 30 seconds until fragrant.
⏱️ 1 min - 5
Add the marinated chicken strips to the wok. Stir-fry the chicken vigorously, breaking up any clumps, until it is cooked through and lightly browned, ensuring it separates into individual pieces. This should take about 5-7 minutes.
⏱️ 7 min - 6
Pour the dark sauce over the cooked chicken. Continue to stir-fry for 1-2 minutes, coating the chicken evenly with the sauce until it becomes glossy.
⏱️ 2 min - 7
Add the prepared green chilies to the wok with the chicken.
⏱️ 1 min - 8
Continue to stir-fry for a short period, about 2-3 minutes, allowing the chilies to slightly soften but still retain some of their crispness. The dish should look glossy and well-combined.
⏱️ 3 min - 9
Transfer the Chicken Chili Dry to a serving plate and serve hot, ideally with steamed rice or noodles.
⏱️ 1 min