Chili Chicken

chicken chunks cooked with chili

THIS IS HOW YOU CAN CREATE A YUMMY CHINESE DISH.

Chili Chicken is a spicy and tangy dish which usually involves deep-frying and using ingredients like ketchup, white sugar, and soy sauce.

This is our rendition of it - full of spice and tang, minus the processed ingredients. If you want to make it saucier, just double the coconut aminos, chili sauce, and vinegar, then add an extra 1/2 a cup of water.

If the sauce isn't thick enough, make a slurry with 1 tsp of arrowroot or tapioca flour, mixed with 2 tbsp of cold water and add it to your dish

INGREDIENTS

  • 500g/1.2lbs of chicken thigh, cut into bite-size pieces (you can sub this for tofu, tempeh, mushroom, or paneer)
  • Salt & pepper to taste
  • 1/2 tsp paprika or Kashmiri Mirch
  • 4 tbsp arrowroot or tapioca flour
  • 5 dry red chilies, broken
  • 3 tbsp avocado oil
  • 2 tbsp ginger, minced
  • 2 tbsp garlic, minced
  • 2 green chilies, slit
  • 1 small onion, quartered
  • 1/2 red bell pepper, chopped into large pieces
  • 1/2 green bell pepper, chopped into large pieces
  • 3 tbsp Ri’s Coconut Aminos
  • 2 tbsp Ri's Red Chili Sauce
  • 5 tbsp white vinegar
  • 2 tsp toasted sesame oil
  • 2 spring onions, cut diagonally

INSTRUCTIONS

  1. Mix the chicken (or tofu/tempeh/paneer) with salt, pepper, and arrowroot/tapioca flour. Mix well and set aside.
  2. In a wok-style pan, heat the oil on medium-high heat. Add the chicken/tofu/tempeh/paneer in, and try to avoid the pieces from clumping together.
  3. Cook uncovered, stirring frequently. Once done, remove from the pan
  4. Using the same oil, add in the broken dry red chilies and cook for 30 seconds.
  5. Add in the ginger, garlic and green chilies, then mix and cook for a minute.
  6. Add in the onion and the bell pepper and cook for another minute or so.
  7. Add in the coconut aminos, chili sauce, and the vinegar and mix.
  8. Now add back the chicken or vegetarian protein choice.
  9. Cook until the sauce coats everything well.
  10. Once done, turn off the flame and add in the sesame oil and spring onions.
  11. Toss again and serve immediately

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