Chili Chicken I

Chili Chicken I Recipe - Delicious and Authentic Cuisine

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Chili Chicken I is a delicious and flavorful dish that combines tender chicken with a spicy and tangy sauce. This recipe is perfect for those who enjoy a bit of heat in their meals.

History

Chili Chicken is a popular dish in Chinese cuisine, known for its bold flavors and spicy kick. It is believed to have originated in the Sichuan province of China, where spicy dishes are a staple in the local cuisine.

Ingredients

1 tbsp virgin olive oil
2 cloves garlic, minced
3 bell peppers, red, green, yellow, cut into strips
2 medium onions, sliced
1 tsp ground cumin
1.5 tsp dried oregano
2 tsp fresh hot chili pepper or 1 tsp dried hot pepper flakes
12 oz (340 g) skinned and boneless chicken breasts
3 tbsp fresh lemon juice
0.25 tsp salt
0.5 tsp black pepper
2 tbsp fresh parsley, chopped

How to prepare

In a large non-stick skillet, heat oil and add garlic. Cook for 1 minute.
Add bell pepper strips, sliced onion, cumin, oregano, and chile. Mix well, cover, and cook over medium heat for 10 minutes.
Slice the chicken into 0.5" strips and sprinkle with lemon juice.
Add the chicken and vegetables to the skillet. Stir and cook, covered, over medium heat for an additional 10 minutes, stirring occasionally.
Season with salt and pepper, and garnish with parsley.
Serve with hash brown potatoes.

Variations

Add vegetables such as broccoli, carrots, or snow peas for added nutrition and flavor.
Substitute chicken with tofu for a vegetarian version of this dish.

Cooking Tips & Tricks

Make sure to slice the chicken into thin strips to ensure quick and even cooking.

- Adjust the amount of hot pepper flakes to suit your spice preference.

- For a milder version, you can reduce the amount of hot pepper flakes or omit them altogether.

Serving Suggestions

Chili Chicken I can be served with steamed rice, noodles, or a side of vegetables for a complete meal.

Cooking Techniques

Stir-frying is the key cooking technique for this recipe, ensuring that the chicken and vegetables are cooked quickly over high heat.

Ingredient Substitutions

You can use chicken thighs instead of chicken breasts for a juicier and more flavorful dish.

- Substitute lemon juice with lime juice for a slightly different citrus flavor.

Make Ahead Tips

Chili Chicken I can be prepared ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.

Presentation Ideas

Garnish the dish with additional fresh parsley or sliced green onions for a pop of color.

Pairing Recommendations

Chili Chicken I pairs well with a crisp white wine or a cold beer to balance out the heat of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 8g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Chili Chicken I is a good source of Vitamin C, Vitamin A, and Iron.

Alergens

This recipe contains garlic and may not be suitable for individuals with garlic allergies.

Summary

Chili Chicken I is a balanced dish that provides a good amount of protein and essential vitamins and minerals. It is relatively low in calories and carbohydrates.

Summary

Chili Chicken I is a flavorful and spicy dish that is perfect for those who enjoy bold flavors. With a balance of protein, carbohydrates, and essential vitamins and minerals, this dish is a satisfying and nutritious option for any meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my friend Anna who lived in a small village in the countryside. As we sat in her cozy kitchen sipping on tea, she suddenly got up and rummaged through her old recipe book.

"Ah ha! Here it is," she exclaimed, pulling out a tattered piece of paper. "This is my grandmother's famous Chili Chicken recipe. You have to try it, it's absolutely delicious."

I watched as Anna mixed the ingredients together, the tantalizing aroma of spices filling the air. I took a bite of the succulent chicken and my taste buds were immediately transported to a world of flavor. It was unlike anything I had ever tasted before, a perfect blend of spicy and savory.

"Anna, this is incredible," I said, my mouth still watering. "Would you mind sharing the recipe with me?"

Anna smiled warmly, "Of course, my dear. It's a family recipe that has been passed down for generations. I'm sure you'll enjoy making it just as much as I do."

And so, with Anna's guidance, I learned how to make Chili Chicken I. It became a staple in my own kitchen, a dish that never failed to impress my family and friends. Over the years, I have made a few tweaks and adjustments to the recipe, adding my own personal flair to it.

The key to making the perfect Chili Chicken I lies in the marinade. The combination of soy sauce, ginger, garlic, and chili powder infuses the chicken with a bold and robust flavor. I always let the chicken marinate for at least an hour, allowing the flavors to meld together and create a mouthwatering dish.

As the chicken sizzles in the hot pan, I add in a medley of bell peppers, onions, and green chilies. The vibrant colors and textures add a beautiful contrast to the dish, making it visually appealing as well as delicious.

Once the chicken is cooked through and the vegetables are tender, I sprinkle a generous amount of chopped cilantro on top. The fresh herb adds a burst of freshness to the dish, balancing out the spicy heat of the chili powder.

I always serve Chili Chicken I with a side of fluffy white rice, allowing the savory sauce to seep into every grain. The combination of tender chicken, crunchy vegetables, and fragrant rice is a symphony of flavors that never fails to delight.

As I sit down to enjoy a steaming plate of Chili Chicken I, I can't help but think of Anna and her grandmother. Their recipe has brought so much joy and comfort to my life, connecting me to a long line of cooks and food lovers who have passed down their culinary traditions through the ages.

And so, I continue to make Chili Chicken I with love and gratitude, knowing that each bite carries with it the legacy of those who came before me. It is a dish that reminds me of the power of food to bring people together, to create memories and forge bonds that last a lifetime. And for that, I am forever grateful.