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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 284.6
  • Total Fat: 15.0 g
  • Cholesterol: 66.2 mg
  • Sodium: 1,102.6 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 27.6 g

View full nutritional breakdown of Indian-style Chinese Chili Chicken calories by ingredient
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Indian-style Chinese Chili Chicken

Submitted by: BIGGIRL2082010

Introduction

Adapted from a vegetarian recipe at www.tarladalal.com - this hakka-Chinese (spicy!) dish is awesome either as an appetizer or as an entree with steamed rice.

Indians like this dish spicy, but feel free to adjust the amount of chilies to your own taste. This dish does not traditionally have a lot of veggies in it, but again, experiment to see what appeals to your taste buds.
Adapted from a vegetarian recipe at www.tarladalal.com - this hakka-Chinese (spicy!) dish is awesome either as an appetizer or as an entree with steamed rice.

Indians like this dish spicy, but feel free to adjust the amount of chilies to your own taste. This dish does not traditionally have a lot of veggies in it, but again, experiment to see what appeals to your taste buds.

Number of Servings: 2

Ingredients

    8 oz chicken breast, cubed
    1 tsp minced garlic (about 3 cloves)
    1/2 tsp minced ginger
    1 tsp chopped hot green chilies (adjust to taste)
    1 tsp ketchup
    2 tbsp soy sauce (adjust to taste)
    1/2 tsp Chinese-style chili sauce (I use Lee Kum Kee brand)
    1 tbsp tapioca flour
    salt to taste (optional - I find soy sauce plenty salty enough!)
    1 scallion (green part only) sliced, for garnish
    2 tbsp. vegetable oil, preferably peanut oil

Directions

- Mix together everything except the chicken, the chilies, the oil and the scallion
- Marinate the chicken in the mix, for at least 30 minutes to 3 hours
- Heat the oil on high heat in a wok (peanut oil has a higher smoking point, hence the recommendation to use it!)
- Toss in the chicken, the chopped chilies, and all the marinade. Stir fry until the chicken goes opaque - this will take very little time, so watch and stir the dish as it goes, making sure ALL the chicken is cooked through
- Garnish with chopped scallion
- Serve hot with steamed rice or noodles

Makes 2 4-ounce servings.

Number of Servings: 2

Recipe submitted by SparkPeople user BIGGIRL2082010.






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