Chili Chicken

A note from Mrs. Ranjana Lal: Even though I am a vegetarian, it's a favorite in my family and liked by my friends too. Easy to make and if less oil is used, very healthy.
Fairly difficult

Chili Chicken

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Chili Chicken Directions

  1. Mix chili garlic (Sambal) sauce, vinegar, Tabasco sauce, sugar, vegetable or olive oil, soy sauce, salt, and tomato ketchup in a bowl and keep aside.
  2. Fry 1 medium green bell pepper, cut in ¼ inch long strips and 1 big onion, also cut in thick long strip in a hot non-stick pan in as little oil as possible for 2 minutes and keep aside for later use.   Cut chicken in medium size pieces. Wash and drain.
  3. In a bowl add all the ingredients for marinade with chicken pieces, mix, cover and keep in fridge for about 3 hours.  
  4. Heat ½ cup oil in a pan and add chopped chicken along with marinade.
  5. Reduce heat and cook covered for 10 minutes.
  6. Remove lid and turn over the chicken pieces.
  7. Cover and cook on low heat for 10 minutes again.
  8. Remove from fire and keep aside.  
  9. In another pan, heat ¼ cup oil and add the chopped onion, ginger and garlic. Stir and fry over high heat for 2-3 minutes.
  10. Add the green chili, red chilies, and special chili garlic sauce and cashews.
  11. Mix and stir and fry on high heat for 2 min.
  12. Add already cooked chicken and stir fry for 4 minutes.
  13. Garnish with fried green bell pepper and onion strips. Serve.