Chili Chicken

Healthy Recipes


  • ​Chicken Cut into Small Pieces - 1 Kg
  • ​1 egg
  • ​Green Chili Pepper – with slits lengthwise - 3-4
  • ​Soya Sauce - 2 Tbsp
  • ​White Vinegar - 1 Tbsp
  • ​Minced Garlic - 2 Tbsp
  • ​Fresh Grated Ginger - 1 Tbsp
  • ​3-4 Small Green Bell peppers (Shimla Mirch) - chopped Lengthwise
  • ​1 Diced Red Onion - chopped lengthwise and of the same thickness as Green Pepper
  • ​Salt – to taste
  • ​Black Pepper Powder - 1 tsp
  • ​Red Pepper Powder - 1 tsp (I use more. Determine how much heat you can tolerate 😀 )
  • ​Coriander Powder - 2 tsp
  • ​Olive or Coconut oil or Ghee - 2 Tbsp
  • ​Hot Green Chili Sauce – 2 Tbsp
  • ​1-2 Green Onion - Chopped finely for garnish
  • ​Chopped Cilantro (Or Coriander Leaves) - 1 cup for garnish


  • 1
    ​In a large mixing bowl, add soy sauce, vinegar, grated ginger, grated garlic, salt, black pepper powder, coriander, red pepper powder, egg and diced chicken.
  • 2
    ​Give it a good mix and let it sit in the refrigerator for at least 30 mins or longer.
  • 3
    ​Heat oil/ghee in a wok (kadhai) or large nonstick pan.
  • 4
    ​Add marinated chicken.
  • 5
    ​Brown the chicken from both sides on medium-high flame.
  • 6
    ​Switch the flame to low/medium and let the chicken cook with the lid covered. (shouldn’t take more than 10-15 minutes; make sure you keep stirring every 2-3 minutes)
  • 7
    ​Once the chicken is cooked through and all the water has evaporated, increase the heat to high and add green chilies, bell peppers, and onions and give a good mix. Let the onions and peppers cook for only a minute or two. Key is you do not want to overcook the onions or peppers.
  • 8
    ​Add green chili sauce. At this point, if you want, you could add additional soya sauce and vinegar (I don't, but if you like Soya sauce, you could 😀 )
  • 9
    ​Finally, add the chopped scallions and cilantro for garnish and stir.
  • 10
    ​Serve on the side of low carb Roti (Flatbread) or 1/3 cup of rice.

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