Chili Chicken II

Chili Chicken II

3

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

Ingredients

servings 159 cals
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Original recipe yields 5 servings

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Nutrition

  • 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.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews

3
  1. 6 Ratings

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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.

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.

Me and my boyfriend liked this. I made slight adjustments but not too much. I didn't have chilli sauce, so for that I added red pepper and jalapenos, then a little paprika for seasoning, like th...