Spicy Chicken with Green Chilies Recipe | 尖椒鸡
Rated: ★★★★★ (by 1 user)
Category: Lunch / Dinner
Servings: 3–4
Prep time: 20 minutes
Cook time: 15 minutes
Spicy Chicken with Green Chilies (尖椒鸡) is a bold and flavorful home-style dish from China. Tender chicken pieces are stir-fried with fresh green chilies, garlic, and ginger, creating a dish that’s fiery, aromatic, and perfect with steamed rice. It’s quick to make yet delivers restaurant-level taste.
Ingredients
Main
- 500 g (1 lb) chicken thighs or drumsticks, chopped into bite-sized pieces
- 150 g (5 oz) green chilies, sliced diagonally
Aromatics
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 scallions, cut into 2-inch sections
Seasonings
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp cooking wine (Shaoxing wine preferred)
- 1 tsp sugar
- ½ tsp salt (adjust to taste)
- 1 tbsp oyster sauce
- 2 tbsp vegetable oil
Directions
- Prepare the chicken: Rinse chicken pieces and pat dry. Marinate with 1 tbsp light soy sauce, 1 tsp cooking wine, and a pinch of salt for 10 minutes.
- Stir-fry aromatics: Heat oil in a wok over medium-high heat. Add garlic, ginger, and scallion whites. Stir-fry until fragrant.
- Cook the chicken: Add the chicken pieces, stir-frying until the surface turns golden and juices are sealed.
- Add chilies and sauce: Toss in green chilies. Stir-fry for 2–3 minutes, then season with light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, and salt. Mix well.
- Simmer briefly: Add about 50 ml water if needed, cover, and simmer for 5 minutes until chicken is cooked through.
- Finish: Uncover, stir-fry on high heat to reduce excess liquid. Garnish with scallion greens and serve hot with rice.
Recipe Notes
Cook support
Use chicken on the bone for maximum flavor. If using boneless thighs, reduce cooking time slightly.
Sourcing
Fresh long green chilies give authentic flavor and aroma. You can mix in some red chilies for color.
Substitutions
Adjust spice level by using milder or hotter chilies. For a less spicy version, add bell peppers.
Storage
Best enjoyed immediately, but leftovers can be refrigerated for up to 2 days. Reheat in a wok to keep the flavor vibrant.
Serving ideas
Serve with steamed jasmine rice or plain noodles. Pairs well with a light soup or stir-fried greens.
