Chili Chicken

Ingredients:

1 lb boneless chicken thighs, cut into bite-sized pieces

1/4 cup cornstarch

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil for frying

1 green bell pepper, chopped

1 red bell pepper, chopped

1 onion, chopped

2 tablespoons soy sauce

2 tablespoons ketchup

1 tablespoon sriracha sauce

1 tablespoon honey

1 teaspoon rice vinegar

2 cloves garlic, minced

1 tablespoon grated ginger

2 green onions, chopped (for garnish)

Directions:

In a large bowl, mix together the cornstarch, all-purpose flour, salt, and black pepper. Coat the chicken pieces in the flour mixture.

Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken in batches for 4-5 minutes or until golden and cooked through. Remove and set on a paper towel to drain.

In another skillet or wok, heat a small amount of oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant.

Add the chopped bell peppers and onion to the skillet, stir-frying for 3-4 minutes until tender-crisp.

In a small bowl, whisk together the soy sauce, ketchup, sriracha sauce, honey, and rice vinegar. Pour the sauce into the skillet with the vegetables and stir to combine.

Add the fried chicken pieces to the skillet, tossing everything together until well-coated in the sauce.

Garnish with chopped green onions and serve hot with steamed rice.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 400 kcal | Servings: 4 servings