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Hot Chilli Chicken

Egg FreeDairy Free

My traditional family recipe for hot soy-based chicken

Serving Size: 5-6

Calories per serving: 325

Fat per serving: 8.4g

This chicken dish has come a long way in my family. Traditionally cooked in my grandma's kitchen, it has passed generations. We thoroughly enjoy the intoxicating aroma and flavors of this delicious meal. The ginger and garlic create an unbeatable combination when cooked with soy sauce and jalapeno peppers. Be sure to try this one makes a quick and simple, yet fabulous meal.


1 tablespoon peanut oil
2 lbs chicken (drumsticks and thighs cleaned well)
1 large red onion (sliced)
4 jalapeno peppers (chopped)
1/4 cup dark soy sauce
1 teaspoon agave
2 tablespoons garlic (chopped)
1 tablespoon ginger (chopped)
2 tablespoons oyster sauce
2 cups water
1 tablespoon corn flour


  1. In a hot large wok size pot add the oil, ginger, garlic and jalapenos.
  2. Add the soy sauce, saute.
  3. Add the chicken pieces and mix well on high heat until the soy sauce reduces. This will take about 20 minutes or more.
  4. Reduce the heat and add the water, corn flour and oyster sauce to a cup and mix well.
  5. Pour into cooking pot and stir so flavors dissolve. Cook on medium flame till sauce is boiling.
  6. Add agave and onion just a few minutes before serving (you don't want mushy onions, a little crisp is better)
  7. Serve with hot brown rice


You can eliminate the gravy portion of the dish by cutting out the water/corn flour mixture if you prefer it as a dry fish. Cut down on the jalapeno peppers for the kids!

chilli chicken

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