This is an easy, delicious, and low carb recipe for Chili Chicken. You can also replace chicken with paneer and you have “Paneer Chilli”.
Prep time: 10 minutes + 15 minutes (marinate)
Cook time: 15 minutes
Ingredients for marination:
Chicken Breast or Paneer
Salt
Black Pepper
Red Pepper Flakes
Ginger Garlic Paste
Coconut Flour
Baking Powder
Soy Sauce
Ingredients for Sauce:
Olive Oil
Ginger
Garlic
Green chili
Szechuan Sauce
Hot & Sweet Sauce
Honey
Red Onions
Bell Peppers (green/red/yellow)
Salt
Method:
Chop chicken breast into small pieces and keep in the bowl. For vegetarians, replace chicken with Paneer and follow the same recipe below.
In a bowl, add salt to taste, black pepper powder, crushed red pepper flakes, ginger garlic paste, soy sauce, coconut flour, and baking powder.
Mix well and allow it to marinate for at least 15 minutes.
Add olive oil to a pan or wok and fry the marinated chicken on medium heat until crisp and golden brown. (Do not use excess oil as coconut flour will release its own oil making your dish too greasy.) Keep fried chicken on the side and dap with a paper towel to remove any excess oil.
In the separate pan (or you can use the same pan) add oil, chopped ginger and garlic, slit green chili, fry until the raw aroma of ginger goes away. Add Szechuan sauce, hot & sweet sauce, soy sauce, and honey, stir it for a minute. Now add onions and bell peppers (green bell pepper, red bell pepper, yellow bell pepper) and stir until cooked well. It’s time to add the fried chicken to the sauce, add salt to taste, mix well, and let it cook for another 2-3 minutes.
Garnish with roasted peanuts, sesame seeds, and green onion, and serve hot!
If you like this recipe like and share the video and subscribe to our YouTube channel!
Follow us on Instagram:
#chilichicken #lowcarbrecipe #tasty #healthy