Chile Chicken

Chili Chicken

This recipe is also popularly known in my country (Philippines) as "halang-halang" or spicy food. Mostly it is a cooked spiced chicken skin, similar to this one except that I didn't use any skin.

It tastes very good, with that little salt and sour spicy mix. Perfect for fall. You can adjust the spiciness of this recipe to your liking.


 INGREDIENTS:

12 0z Chicken breasts, skinless, boneless
1/2 Tsp salt
1 Egg white, lightly beaten
2 Tbsp all-purpose flour (you can substitute this with cornstarch)
4 Tbsp Olive oil
2 Tsp garlic, minced
1/2 Inch ginger root, grated
1 Red bell pepper, seeded and diced
1 Green bell pepper, seeded and diced
2 Fresh red chiles, chopped
2 Tbsp soy sauce
1 Tbsp Chinese rice wine
1 Tbsp wine vinegar


DIRECTIONS:


1. Cut chicken into cubes, and place in mixing bowl. Add salt, egg white, flour, and 1 tbsp of olive oil. Turn chicken into mixture and coat evenly.

 

 2. Heat remaining oil in a preheated skillet. Add garlic and ginger root and stir-fry for 30 seconds.

3. Add the chicken pieces into the skillet and stir-fry for 2-3 minutes, or until browned.

4. Stir in the bell peppers, chiles, soy sauce, rice wine, and wine vinegar. Cook for 2-3 minutes more until the chicken in cooked through. Serve hot.

Serves 4.

This recipe was adapted from Simply QUICK and EASY Cookbook.