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Chili Chicken & Red Pepper Stir fry Recipe Video
|Cooking oil||2 Tablespoon|
|Boneless skinless chicken thigh/Chicken breast boneless skinless||1 Pound, cut into bite-sized pieces|
|Garlic||2 Clove (10 gm), minced|
|Salt and pepper||To Taste|
|Red bell pepper||1 , chopped into bite sized pieces|
|Sambal||To Taste (Sambal oelek is used) (Optional)|
|For the sauce|
|Kecap mani||2 Tablespoon|
|Shaoxing wine||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Thai chilies||2 Medium, finely chopped|
|Black sesame seeds||1 Teaspoon (For garnishing)|
Calories 299 Calories from Fat 174
% Daily Value*
Total Fat 20 g30%
Saturated Fat 4.3 g21.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 292.6 mg12.2%
Total Carbohydrates 11 g3.7%
Dietary Fiber 0.88 g3.5%
Sugars 7.4 g
Protein 20 g39.5%
Vitamin A 19.9% Vitamin C 68.6%
Calcium 2% Iron 2%
*Based on a 2000 Calorie diet
1. To prepare the sauce, In a small bowl combine shaoxing cooking wine and kecap mani. Add a teaspoon of sesame oil and a couple of chopped Thai chilies. Mix well and set aside.
2. In a wok heat up a couple of tablespoons of oil on a high heat and add the chicken pieces. Add the minced garlic and cook the chicken. Add the red pepper and continue to cook for about 2 to 3 minutes.
3. Add the sauce mixture and cook until thickened. If you like it spicy add sambal oelek to taste and mix it.
4. Serve warm garnished with sesame seeds on steamed rice.