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Chilli Chicken


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6 as a starter and 4 as a main

Preparation Time:

10 Minutes.

Cooking Time:

15 Minutes


700g skinless and boneless Chicken Breasts or Thighs
1 level tablespoon Cornflour
1 tablespoon Light Soy Sauce
1 tablespoon Dark Soy Sauce
3 tablespoon Sunflower Oil or Light Olive Oil
50ml Dry White Wine
2 teaspoons Garlic Puree
2 teaspoons Ginger Puree
2 Green Chillies, cut into diagonal pieces
1 Onion, cut into large single layers
½ a Red Pepper, cut into same size as the Chicken
½ a Yellow Pepper, cut into same size as the Chicken
1 teaspoon Chilli Powder or to taste
1 tablespoon Tomato Ketchup
6 Spring Onions, cut into diagonal pieces
1 teaspoon toasted Sesame Oil


1. Cut the chicken into bite sized pieces. Add the Cornflour and both types of Soy Sauce. Mix well and set aside for 15 minutes.

2. Heat 2 tablespoons of the Oil over a medium-high heat in a wok, preferable non-stick, until smoking point and add the Chicken. Stir-fry for 3-4 minutes and splash the Wine over. Continue to stir-fry for 2 minutes. Switch off the gas and transfer the Chicken to a plate along with the cooking juices.

3. Wipe clean the pan and add the remaining Oil and heat over a medium-high heat.

4. Add the Garlic, Ginger and Green Chillies. Stir-fry for 1 minute and add the Onion, Yellow and Red Peppers. Continue to stir-fry for 1-2 minute then add the Chicken along with all the cooking juices. Add the Chilli Powder, Tomato Ketchup and Spring Onion. Add Salt if required. Cook for about a minute, remove from the heat, stir in the Sesame Oil and serve.

© Mridula Baljekar. All rights reserved.