Chili Chicken II

Chili Chicken II

2 Reviews 1 Pic
Subi Roseline Joseph
Recipe by  Subi Roseline Joseph

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

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Ingredients

Adjust Servings

Original recipe yields 5 servings

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.

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Reviews (2)

Rate This Recipe
Jena
10

Jena

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

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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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 159 cal
  • 8%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 4.8 g
  • 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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Chicken and Corn Chili

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Chili Cumin Stuffed Chicken Breasts