chilli chicken

Name: chilli chicken
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 2 servings
Cuisine: american
Ingredients: ¼ cup cubed bell pepper / capsicum; 250 grams boneless chicken breast; 1 to 2 green chilies slit and deseeded; ½ tsp. red chilli powder; 2 tbsps. Corn flour; ¾ tbsp. garlic; Oil for deep frying; 1 small onion thinly sliced; ¼ tsp. red chili powder; ¼ tsp pepper powder; ½ tbsp. soya sauce; ¾ tbsp. soya sauce; Spring onions for garnish; ½ tsp. sugar; ½ tbsp. chilli sauce; 1 tsp chilli sauce; ¾ tsp. vinegar

“Forget going out to eat or ordering takeout every time you crave American food. Try making chilli chicken at home. This gluten free and dairy free recipe serves 2 and costs $1.74 per serving. One serving contains 253 calories, 29g of protein, and 7g of fat. It works well as a rather inexpensive main course. The Super Bowl will be even more special with this recipe. A mixture of oil, soya sauce, chilli sauce, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by spoonacular user swasthi. From preparation to the plate, this recipe takes about 2 hours and 40 minutes. Users who liked this recipe also liked Andhra Chilli Chicken , how to make andhra green chilli chicken dry, Andhra Chilli Chicken , how to make andhra green chilli chicken dry, and Andhra Chilli Chicken , how to make andhra green chilli chicken dry.”

total: 2 h 40 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Bell pepper / capsicum¼ cup
Chicken breast250 g
To 2 chilies slit1
Chilli powder½ tsp
Corn flour2 tbsp
Garlic¾ tbsp
Oil2 servings
Onionsmall1 small
Chili powder¼ tsp
Pepper powder¼ tsp
Soya sauce½ tbsp
Soya sauce¾ tbsp
Spring onions2 servings
Sugar½ tsp
Chilli sauce½ tbsp
Chilli sauce1 tsp
Vinegar¾ tsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.