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No Fry Chili Chicken Recipe

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  • Author: Mish
  • Total Time: 35 mins
  • Yield: 4 1x


An irresistible combination of succulent chicken tossed in a delectable sauce bursting with ginger and garlic flavors.


  • 1 pound boneless chicken breasts or thighs, cut into bite-size pieces
  • 2 tablespoons dark soy sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon chili powder (optional)
  • 1 teaspoon salt
  • 1 teaspoon fresh minced ginger
  • 1 teaspoon fresh minced garlic
  • 1 large onion (any kind), cut into chunks
  • 8 green chilies cut into pieces
  • 2 bell peppers – any color, cut into chunks
  • 2 teaspoons green chili sauce
  • 2 teaspoons ketchup
  • 2 tablespoon cooking oil
  • ½ cup water


  1. Marinade the chicken with vinegar, soy sauce, chilli powder (if using) for 1 hour.
  2. Heat a wok or deep wide pan and add oil.
  3. When oil is hot add chopped ginger, garlic and green chillies and sauté for 2 minutes.
  4. Now add the chicken pieces and mix everything well. Cook on medium-high heat for 2 minutes and then add chilli powder and soya sauce. Mix everything well.
  5. Add the chopped onions. Cook on high heat for 3 to 4 minutes. The water released by the chicken pieces should evaporate.
  6. Next, add the bell peppers and cook for another 2to 3 minutes on medium-high.
  7. Now, add the green chilli sauce and the ketchup and mix well. At this stage, you could add some water if needed. Set the heat to low.
  8. Add the cornstarch slurry and stir till the sauce thickens. Make sure that the vegetables don’t get too soft.
  9. Serve with plain white rice and some steamed bok choy if you wish and enjoy!


Feel free to use sesame oil to cook this dish. I love toasted sesame oil.

Although this dish is intended to be fiery, you can omit the chilies completely.

  • Prep Time: 15 mins
  • Cook Time: 20 mins