Chilli Chicken with Ginger and Red Peppers
Bursting with bold flavors, Chilli Chicken with Ginger and Red Peppers is a quick and vibrant stir-fry that combines tender, marinated chicken with the zesty warmth of fresh ginger, garlic, and green chilli peppers. Sweet red bell peppers add a pop of color and crunch, while the savory sauce—crafted from soy sauce, sesame oil, honey, and rice vinegar—brings a perfect balance of tangy, smoky, and slightly sweet notes. Ready in just 35 minutes, this dish is ideal for weeknight dinners and pairs beautifully with steamed rice or noodles. Whether you're craving a spicy kick or simply looking to elevate your stir-fry game, this recipe promises restaurant-quality results right from your kitchen.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 3 tbsp Soy sauce
- 2 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 1 tbsp Fresh ginger
- 3 Garlic cloves
- 1 Red bell pepper
- 2 Green chilli peppers
- 1 tsp Sesame oil
- 1 tbsp Dark soy sauce
- 1 tsp Rice vinegar
- 1 tbsp Honey
- 50 ml Chicken stock
- 2 Spring onions
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Slice the chicken breast into bite-sized pieces. In a bowl, marinate the chicken with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and a pinch of salt. Let it sit for 15 minutes.
Peel and finely chop the ginger and garlic. Slice the red bell pepper into thin strips. Thinly slice the green chilli peppers and spring onions.
In a small bowl, mix 1 tablespoon of dark soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of rice vinegar, 1 tablespoon of honey, and 50 ml of chicken stock to create the sauce. Set it aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until cooked through. Remove the chicken from the wok and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the ginger, garlic, and green chilli peppers for 30 seconds until fragrant.
Add the red bell pepper to the skillet and stir-fry for 2 minutes until slightly softened.
Return the chicken to the skillet, and pour in the prepared sauce. Stir everything well and allow the sauce to thicken slightly, about 2-3 minutes.
Season with a pinch of salt and black pepper to taste. Add the sliced spring onions and give everything a final stir.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 6881 mg | 299% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 31.4 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2846 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
