Healthier Chilli Chicken Recipe

Hopefully those of you in the rest of the world are unfamiliar with the title of this post – it hearkens back to a particularly successful and scarily well-known ‘Chicken Tonight’ simmer sauces put out by Continental/Unilever.

Very unlike anything from a store-bought bottle of sauce from the supermarket is my mother’s chilli chicken stir-fry 🙂 In my opinion, this recipe of chilli chicken is much healthier, tastier – and doesn’t have any of those ‘flavours’ or preservatives.

Chilli Chicken Stir-Fry Recipe

Chilli Chicken Recipe

The stir fry before the sauce is added, look at the vibrancy of those capsicums (bell peppers!)

Chilli Chicken Stirfry Ingredients

  • 2 chicken breast fillets, skin off and trimmed of all fat, and diced
  • 300g field mushrooms, brushed and thickly sliced
  • 1 medium red capsicum (bell pepper), deseeded and cubed
  • 1 medium green capsicum (bell pepper), deseeded and cubed
  • 1 zucchini, thickly sliced
  • 1/4 cabbage, roughly chopped
  • 1 small onion, roughly chopped
  • 3 tbsp castor sugar
  • 1 tbsp sesame seed oil
  • 1/4 cup gochujjang*

*Gochujjang is a thick chilli paste used in Korean cuisine. Wikipedia says it is “a spicy Korean condiment, made from glutinous rice powder (also called sticky rice powder, it is the stuff used to make mochi) mixed with powdered fermented soybeans, red chili powder, and salt, and fermented, traditionally in the sun.

Other grains can be substitued for the glutinous rice, including normal rice, wheat, and barley. A small amount of sweetener, such as sugar, syrup, or honey is also sometimes added. It is a dark, reddish paste with a rich, spicy flavour.”

How to Make Chilli Chicken Recipe

1. Mix up the castor sugar, sesame oil and gochujjang in a small bowl then put aside

2. Heat some olive oil in a wok till hot. Saute onion and chicken till the onion is slightly translucent, then toss in the capsicum and saute till slightly softened.

Also Try: Red Wine Beef and Avocado Salad Recipe

3. Add zucchini and saute till slightly softened, then toss in mushroom and cabbage and saute briefly, making sure that you move the ingredients around quickly so that none of it overcooks.

4. Add the gochujjang mixture to the wok and move around till the chilli sauce is slightly thickened and coats the chicken and veggies.

5. Plate up and serve with steamed rice 🙂

The thick, sweet chilli sauce in this dish is delightfully warming, and I love it so much that I’ll often mix some rice into the leftover sauce in the bowl and eat it straight up!

This chilli chicken dish is quite versatile and can be altered to your heart’s delight. We will often replace the chicken with calamari, a marinara mix or just some tofu, and you can add any variety of veggies to the mix!

Sorry about the lack of posting folks, but in between assignments for uni, work and catching up with lots of friends, I haven’t had a great deal of time to be cooking. I’ll post something more substantial on the weekend 😉

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