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Chili Chicken II

Chili Chicken II

Subi Roseline Joseph

Subi Roseline Joseph

A spicy, marinated skillet dish. Chill out and try some chili chicken!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. In a glass dish mix together the vinegar, soy sauce, ginger garlic paste, chili sauce and salt. Place chicken in dish, cover and marinate in the refrigerator for 3 to 4 hours.
  2. Remove chicken pieces from dish and set marinade aside. Saute chicken pieces in a small skillet in a little bit of oil. Then heat oil in a medium skillet and saute onions, bell pepper and tomato. Add the marinade and sauteed chicken pieces. Cover skillet and let all simmer for 5 to 7 minutes, or until chicken is cooked through and no longer pink inside. Combine cornstarch and water and mix together to make a paste. Add paste to skillet and stir until mixture thickens.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Jena
10

Jena

3/13/2005

Not bad, but I'm going to keep looking for a better receipe. I found that there wasn't enough of the marinade to put aside after separating from the chicken.

KRISTON SCOTT
7

KRISTON SCOTT

8/19/2008

I made my own ginger garlic paste, by combining chopped garlic with a piece of ginger root in a blender, along with some olive oil. I served the chicken over rice.

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