Dry Chicken Chili
Spice up dinner with this Dry Chicken Chili with bold, flavorful, and tender chicken stir-fried with aromatic spices, chilies, and peppers.
Servings 4 servings
Calories 493kcal
Ingredients
Marinate the Chicken
- 1 ½ pounds chicken thighs boneless, skinless - cubed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
salt and black pepper to taste
Dry Chicken Chili
- 2 tablespoons vegetable oil
- 2 cloves garlic minced
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 onion thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar optional
- ½ teaspoon crushed red pepper flakes you can use ½ to 1 tsp
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
Green onions, chopped, for garnish
Sesame seeds, for garnish
Instructions
- Combine the chicken with soy sauce, oyster sauce, Chinese five-spice powder, garlic powder, ginger powder, salt, and black pepper in a large mixing bowl. Stir well to coat the chicken evenly. Cover and refrigerate to allow it to marinate for at least 15-20 minutes.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add the marinated chicken and cook until browned and cooked through.
- Remove the chicken from the pan and set it aside.
- In the same pan, add another tablespoon of vegetable oil.
- Add minced garlic and red pepper flakes. Stir-fry for one minute or until fragrant.
- Add sliced red bell pepper, green bell pepper, and onion. Cook, stirring constantly, until the vegetables are tender yet crisp.
- Return the cooked chicken to the pan.
- Stir in soy sauce, hoisin sauce, rice vinegar, and sugar. Mix well to combine all the flavors.
- Add the cornstarch-water mixture to thicken the sauce, stirring quickly to coat the chicken and vegetables evenly. Cook for an additional minute until the sauce thickens.
- Taste and adjust the seasoning if necessary. If you prefer a spicier dish, you can add more red pepper flakes at this point.
- Transfer the Chinese Dry Chicken Chili to a serving dish. Garnish with chopped green onions and sesame seeds. Serve hot over steamed rice or noodles.
Nutrition
Serving: 1serving | Calories: 493kcal | Carbohydrates: 13g | Protein: 31g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 167mg | Sodium: 1077mg | Potassium: 576mg | Fiber: 2g | Sugar: 6g | Vitamin C: 65mg | Calcium: 41mg | Iron: 2mg | Net Carbohydrates: 10g