Chili Chicken & Red Pepper Stirfry

Chili Chicken Stirfry by The Aimless Cook

Today I have an Indonesian-inspired chicken stir-fry I made as a result of running out of soy sauce and mirin. I was originally gonna make some teriyaki chicken, but all I had left was some kecap manis and shaoxing cooking wine. Threw in some chili and a half red pepper and here’s what I came up with. Put this on your weekday cooking playlist. It’s easy as pie and I’m gonna show you how to do it right now!

Pie, there’s something else I should do…

You will need:

  • 1 lb chicken thigh or breast, boneless/skinless cut into bite-sized pieces
  • 2 garlic cloves, minced
  • salt and pepper
  • 1 red bell pepper, chopped
  • 2 tablespoons kecap manis (sweet soy sauce)
  • 2 tablespoons Shaoxing cooking wine
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 2 Thai chilies, finely chopped
  • sambal oelek, to taste

In a small bowl, combine the Shaoxing cooking wine and kecap manis. Add the sesame oil and a couple chopped Thai chilies. Mix well then set aside.

Heat up a couple tablespoons of oil in a wok over high heat and add the chicken, cut into bite-sized pieces. Add a couple cloves of minced garlic and cook until the chicken is opaque. Next, add the red pepper and continue to cook for about 2-3 minutes.  When that’s done, add the sauce mixture and cook until thickened. Add sambal oelek to taste and serve on steamed rice with a sprinkle of sesame seeds.

This simple dish packs a lot of flavour and takes only a few minutes to put together. Take this recipe with you, make it yours and have fun in the kitchen!

One Response to Chili Chicken & Red Pepper Stirfry

  1. Kuliner says:

    Kuliner Indonesia begitu nikmat dan lezat,

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