Yield/Servings: 4 Author: Riyana Rupani Print
Chili Chicken or Tofu or Tempeh or Mushroom or Paneer (Indian/Chinese)
One of the most popular Indo-Chinese recipes
PREPARATION TIME: 10 MIN COOKING TIME: 15 MIN TOTAL TIME: 25 MIN
- 500g/1.2 lbs chicken thigh cut into bite-size pieces or sub for tofu, tempeh, mushroom, or paneer
- salt & pepper to taste
- 1/2 tsp Kashmiri mirch or paprika
- 4 Tbsp arrowroot or tapioca flour
- 5 dry red chilies, broken
- 3 Tbsp avocado oil
- 2 Tbsp ginger, minced
- 2 Tbsp garlic, minced
- 2 green chilies, slit
- 1 small onion, quartered
- 1/2 red bell pepper, chopped into large pieces
- 1/2 green bell pepper, chopped into large pieces
- 3 Tbsp coconut aminos
- 2 Tbsp Ri's red chili sauce, or my homemade quick garlic chili chutney/sauce
- 5 Tbsp white vinegar
- 2 tsp toasted sesame oil
- 2 spring onions, cut diagonally
- Mix the chicken or tofu or tempeh or paneer with salt, pepper, and arrowroot or tapioca flour. Mix well and set aside.
- In a wok-style pan, heat the oil on medium-high heat. Add the chicken/tofu/tempeh/paneer in, and try to avoid the pieces from clumping together.
- Cook uncovered, stirring frequently. Once done, remove from the pan
- In the same oil, add in the broken dry red chilies and cook for 30 seconds.
- Add in the ginger, garlic and green chilies, mix and cook for a minute.
- Add in the onion and the bell pepper and cook for another minute or so.
- Add in the coconut aminos, chili sauce, and the vinegar and mix.
- Now add back the chicken or vegetarian protein choice.
- Cook until the sauce coats everything well.
- Once done, turn off the flame and add in the sesame oil and spring onions.
- Toss once again and serve immediately
This recipe can be served as an appetizer or a main course and if you want to make it saucier, just double the coconut aminos, chili sauce, and vinegar, and add 1/2 a cup of water. If the sauce isn't thick enough, make a slurry with 1 tsp arrowroot or tapioca flour and mix with 2 Tbsp cold water and add it to your dish