Chili Chicken Stir-fry
A simple and flavorful stir-fry featuring tender chicken thighs with a kick from green chilies and a savory sauce.
Ingredients(serves 2)
- 5 pieces chicken thigh
- 1 onion red onion
- 3 cloves garlic cloves
- 1 pepper green bell pepper
- 2 chilies green chili
- 1 cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons ketchup
- 1 tablespoon Oil (assumed pantry staple)
- 1 teaspoon Salt (assumed pantry staple)
- 1 teaspoon Pepper (assumed pantry staple)
Instructions
Day-of Prep
Cutting, measuring, mise en place
Slice the chicken thigh into bite-sized pieces.
Chop the red onion into thin slices.
Mince the garlic cloves.
Slice the green bell pepper into thin strips.
Slice the green chilies thinly.
In a bowl, whisk together the soy sauce, sesame oil, and ketchup.
Cooking
Heat, fire & magic
Heat the Oil (assumed pantry staple) in a large skillet or wok over medium-high heat.
Add the chicken thigh to the skillet and cook until browned on all sides, about 5-7 minutes.
Season the chicken with Salt (assumed pantry staple) and Pepper (assumed pantry staple).
Add the minced garlic cloves, sliced red onion, sliced green bell pepper, and sliced green chilies to the skillet.
Stir-fry for 3-5 minutes until the vegetables are slightly tender-crisp.
Pour the prepared sauce over the chicken and vegetables.
Cook for another 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats everything.
Serve immediately.
Equipment needed
Pro tips
Don't overcrowd the pan when cooking the chicken to ensure it browns nicely. Cook vegetables quickly to maintain their crispness.
Substitutions
You can use any color bell pepper. If you prefer less spice, reduce the amount of green chili.