Chili Chicken & Red Pepper Stirfry
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!