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No. 0145 Chinese Free recipe

Chili Oil Chicken with Sweet Peppers

Thin strips of velveted chicken stay silky while crunchy green and red peppers soak up a tangy, garlicky sauce slicked with bright red chili oil. It comes together in minutes in a hot wok and tastes even better spooned over plain noodles or a mound of fluffy rice.

4.1 from 963 cooks

Stir-fried chicken strips with green and red bell peppers in red chili oil in patterned bowl
Photo: Collab Media on Pexels
Prep
20 min
Cook
10 min
Total
30 min
Serves
3
Level
Easy
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Method 5 steps

  1. Toss the chicken with the cornstarch, wine and a pinch of salt and rest 10 minutes.

  2. Heat the neutral oil in a wok over high heat until shimmering. Stir-fry the chicken for 3 minutes until opaque, then remove.

  3. Add the onion and garlic and toss for 1 minute, then add both peppers and stir-fry 2 minutes until glossy but still crisp.

  4. Stir in the tomato paste, soy sauce and vinegar, return the chicken and toss 1 minute until coated.

  5. Drizzle in the chili oil, toss once more and serve right away while the peppers keep their crunch.

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