Chicken Chili Devilled – Chicken at its best with bursting with flavour

chicken develled

This  dish is very juicy, colourful and delicious with  lots of veggies .  Hence, it’s a perfect healthy combination for a meat and veggie dish, which goes well with savoury rice (see under vegetarian category for the recipe) or noodles. You can warm up some tortilla wraps on a pan and fill them up with it and roll up to fix a perfect picnic , office or school lunch.

What you need:

 Chicken thighs or legs (skinless, bite size pieces) 300 g
Red, Yellow and Green bell pepper 1/2 each
Onion 1
Red cheery tomatoes a handful
Leek 1 stem
Carrot 1 large
Ginger and garlic thinly sliced 1 tbsp
Soy sauce 2 tbsp
Fish sauce (a must to get the authentic Chinese flavours) 2 tbsp
Chili powder, cumin powder, turmeric powder  1 tsp each
Salt, lemon and red powder food colour

Let’s make it:

  • Marinate the chicken with chili powder, cumin powder, turmeric powder, red powder food colour, lemon juice and salt.
  • Cover and  keep aside for 20 mins.
  • Heat up oil and shallow fry the chicken until golden on medium heat.  Once cooked, cover and lower the fire to the minimum and keep for 5-10 mins for juices to run out .   Open the lid, scrape the juices off and mix  thoroughly until all the pieces are well coated.   Fry further 2/3 mins.
  • Check salt add more if needed and keep the pan aside.

Cut and place all the veggies separately on a  plate.
veg-300x224

  • Cut bell peppers, onion and carrot into squares.
  • Slice the white part of leeks lengthwise and the green part in rounds.
  • Slice ginger and garlic thinly.

Stir fry

  • In a separate, wide wok add two tbsps of olive oil and heat up.
  • Brown ginger and garlic.
  • Add carrots and stir fry until  soft.
  • Now add leek whites, followed by bell peppers and continue to stir fry.
  • Add onions.
  • Lastly, toss the  green parts of leek.  Mix all together until done.
  • Now push the vegetables to a side of the wok.

Make the sauce : Add salt,  tomato sauce, soy sauce, fish sauce, sugar and Chinese chili paste in a small bowl and whisk them together)

  • Pour this sauce to the spared space of the wok,  stir quickly until bubbly.
  • Bring  sauces and vegetables together.
  • Add the chicken pieces with all it’s juices.
  • Stir fry on high flame a min or two.
  • Finally toss  a handful of halved red cherry tomatoes on the top and sprinkle some Chinese chili paste .
  • Serve hot.
  • Yum!!!!

chicken develled

 

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3 thoughts on “Chicken Chili Devilled – Chicken at its best with bursting with flavour

  1. One of the best ,Chinese dishes.
    Vibrant,juicy recipe with nice chilly flavour.I served it with rice noddles tossed lightly with spring onions and sesame seeds.It was better than a Chinese takeaway itself.

    1. Glad you all loved this dish. Do not forget the fish oil as it alone gives the Chinese taste. Try prawns using the same recipe. Thank you again.

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