Chili Chicken II

4.3
(6)

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

1
Servings:
5
Yield:
5 servings

Ingredients

  • ½ 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

  • ½ cup water

Directions

  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.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts (per serving)

159 Calories
4g Fat
5g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 159
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 53mg 18%
Sodium 326mg 14%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 2g
Protein 22g
Vitamin C 26mg 132%
Calcium 20mg 2%
Iron 1mg 5%
Potassium 372mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.