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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.

Finely julienne the fresh ginger and finely mince the garlic. Cut the green chilies into approximately 1 to 2-inch long strips.

Heat a wok or large frying pan over high heat. Pour the cooking oil into the hot wok.

Add the julienned ginger and minced garlic to the hot oil. Sauté briefly for about 30 seconds until fragrant.

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.

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.

Add the prepared green chilies to the wok with the chicken.

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.

Transfer the Chicken Chili Dry to a serving plate and serve hot, ideally with steamed rice or noodles.


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.

Finely julienne the fresh ginger and finely mince the garlic. Cut the green chilies into approximately 1 to 2-inch long strips.

Heat a wok or large frying pan over high heat. Pour the cooking oil into the hot wok.

Add the julienned ginger and minced garlic to the hot oil. Sauté briefly for about 30 seconds until fragrant.

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.

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.

Add the prepared green chilies to the wok with the chicken.

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.

Transfer the Chicken Chili Dry to a serving plate and serve hot, ideally with steamed rice or noodles.
