Chili Chicken II

A spicy, marinated skillet dish. Chill out and try some chili chicken!

Original recipe makes 5 servings


1/2 teaspoon cider vinegar
1 teaspoon soy sauce
2 tablespoons ginger garlic paste
1 tablespoon chili sauce
salt to taste
1 pound skinless, boneless chicken breast meat – cut into bite-size pieces
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 tomato, chopped
1 teaspoon cornstarch
1/2 cup water


  1. In a glass dish mix together the vinegar, soy sauce, ginger garlic paste, chili sauce and salt. Place chicken in dish, cover and marinate in the refrigerator for 3 to 4 hours.
  2. Remove chicken pieces from dish and set marinade aside. Saute chicken pieces in a small skillet in a little bit of oil. Then heat oil in a medium skillet and saute onions, bell pepper and tomato. Add the marinade and sauteed chicken pieces. Cover skillet and let all simmer for 5 to 7 minutes, or until chicken is cooked through and no longer pink inside. Combine cornstarch and water and mix together to make a paste. Add paste to skillet and stir until mixture thickens.


Calories: 159 kcal
Carbohydrates: 4.8 g
Cholesterol: 53 mg
Fat: 4 g
Fiber: 1.1 g
Protein: 21.8 g
Sodium: 326 mg