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Chili Chicken

This is a spicy dish. The aroma of the sautéed green chilies combined with onions, ginger, and garlic is indescribable. I love the sweet-tangy-spicy sauce, which coats the seasoned and sautéed chicken. It is a family favorite!   

Prep Time:  15 minutes Cooking Time:  25 Serves:  4

marinade (recipe below)

2 lbs. chicken breast, skinless, cleaned and fat deposits trimmed, cut into 1-inch pieces OR 2 lbs. chicken drumsticks, skinless

2Tbsp. extra light olive oil

1 medium sweet onion, finely chopped

4 cloves garlic, minced

1 inch ginger, minced

6 green chilies, split in half

2 Tbsp. ketchup

1 Tbsp. soy sauce (choose a naturally manufactured brand)

1/4 tsp. white pepper

1/4 tsp. black pepper

1/4 tsp. brown sugar

salt to taste

Garnish:

2 Tbsp. fresh chopped cilantro and 2 Tbsp. chopped spring onion

Ingredients for marinade:

1/2 tsp. red chili powder

1/2 tsp. salt

1/4 tsp. ground turmeric

2 Tbsp. corn flour

1 Tbsp. soy sauce

1 Tbsp. extra light olive oil

1. In a medium bowl, combine all ingredients for marinade.  Add chicken and toss until chicken pieces are well coated with marinade.  Refrigerate for at least 30 minutes.

2. In a large skillet, heat oil and cook chicken for 8 minutes or until chicken is cooked through.  Remove chicken and set aside.

3. In the same skillet, add onion, garlic, ginger, and green chilies, and sauté over medium-low heat until onions are golden brown.  Add ketchup, soy sauce, white and black pepper, brown sugar and mix.  Add chicken  and mix well so that chicken is coated with sauce.  Cover and simmer 5 minutes.  Salt to taste.  

4. Garnish with cilantro and spring onions.  Serve with basmati rice.

Note: Chicken can be grilled and then added to the skillet.

What’s good for you besides chicken:

v Sweet onions are low in calories and sodium and are fat and cholesterol free. They contain vitamins C & B6, and can help protect against cardiovascular disease, cancer and infections.