For those days in the middle of the week when you feel like ordering in because you’re too lazy to cook, or want something spicy, this chilli chicken is perfect. I didn’t plan for it. I was going to order in some greasy Chinese on a cold weeknight. But I remembered I had some boneless chicken marinating in the fridge and that I should use it before it goes bad or something. The marinade was just ginger garlic paste and some paprika. Simply pan roast the chicken with onions and capsicum with soy, hoisin or honey, chillies and crushed pepper. It’s alright if you haven’t marinated it as well. Best part – it comes together in under 20 mins!
You could add more vegetables if you’d like. The idea is to use what’s in the fridge without using too many sauces and other ingredients. I also have other easy recipes for chilli chicken like chilli basil chicken and apricot chilli chicken thighs.
(If you want to marinate, use 2 tsp ginger garlic paste and 1 tsp paprika or pepper and leave it in the fridge overnight or for at least 30 mins)
Boneless chicken – 500 gm cut into bite sized cubes
Ginger garlic paste – 1 tbsp
Green or red chillies – 3-4 chopped (depending on your spice tolerance levels)
Onions – 1 sliced
Capsicum – 1 medium cut in cubes
Black peppercorns – 2 tsp crushed (if you don’t have a pepper mill crush it with a rolling pin on your chopping board)
Soy sauce – 1 tbsp
Hoisin sauce – 1 tbsp (if using honey – 2 tsp)
Sesame oil or any oil – 1 tbsp
Heat oil in a nonstick pan and saute onions, ginger garlic paste and chillies till onions are slightly soft.
Toss the chicken in and let it roast on the pan for a min or two. Turn the pieces around so the other side browns as well.
Add the crushed pepper and mix well.
Now add the sauces and capsicum. Check for salt and add some if the salt in the soy isn’t enough.
Let it cook on medium flame for 10 mins. Check to see if the chicken is cooked.
Serve hot with rice or noodles.