Sticky Chili Chicken
Talk about incredible flavours with only a few simple ingredients. This sticky chili chicken recipe is sooooo damn good…spicy, rich, sticky, and oh so great paired w a few refreshing beers. Serve w rice or noodles. Some bok choy or spinach would go well too.
Ingredients
- 3 lbs Skinless, Boneless Chicken, cut into 1 inch cubes
- 3 Red Chilies (such as Bird's Eye), finely chopped
- 3 tbsp Chopped Ginger
- 4 cloves Garlic, peeled + chopped
- 2 c Water
- 2/3 c Low Sodium Soy Sauce
- 1/2 c Rice Vinegar (or White Wine Vinegar)
- 1/2 c Sugar
- 1/2 c Chopped Cilantro
Instructions
- Place the chilies, ginger, garlic, water, soy sauce, vinegar, and sugar in a deep frying pan over medium heat and allow to simmer for 3 minutes. Add the chicken, mix together, and cover. Cook for 18-20 minutes, stirring occasionally. Remove the lid from the pan and continue cooking for another 10-15 minutes, stirring occasionally, or until the sauce is very reduced and the whole mixture is sticky and bubbly. Mix in the cilantro, and serve with rice or noodles. Some bok choy or spinach would go well too.