Singapore Chili Chicken

Name: Singapore Chili Chicken
Cuisine: singapore
Ingredients: 200 g Chicken thighs, boneless and skinless; 2 tbsp Vegetable oil; 1 tsp Garlic, minced; 1 tsp Ginger, minced; 1/2 cup Red bell pepper, sliced; 2 tbsp Green onion, chopped; 2 tbsp Kecap manis (sweet soy sauce); 1 tbsp Sriracha sauce; 1 tsp Rice vinegar; 1 tsp Cornstarch; 1/4 cup Water

A recipe from singapore.

🇸🇬 singaporeNut FreeSpicyKid Friendly

Nutrition (per serving)

480Calories

28 gProtein

32 gCarbs

20 gFat

7 gSugar

1100 mgSalt

Ingredients

200 g Chicken thighs, boneless and skinless
2 tbsp Vegetable oil
1 tsp Garlic, minced
1 tsp Ginger, minced
1/2 cup Red bell pepper, sliced
2 tbsp Green onion, chopped
2 tbsp Kecap manis (sweet soy sauce)
1 tbsp Sriracha sauce
1 tsp Rice vinegar
1 tsp Cornstarch
1/4 cup Water

Method

Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes, then add the minced garlic and ginger, sautéing for 30 seconds until fragrant and the aromatics are lightly browned.
Add the chicken thighs to the skillet, searing each side for 3–4 minutes until golden-brown and cooked through, flipping once; the internal temperature should reach 165°F (74°C).
Stir in the sliced red bell pepper and chopped green onion, cooking for 2 minutes until the vegetables are slightly softened but still crisp.
Pour in the kecap manis, sriracha sauce, and rice vinegar, stirring to coat the chicken and vegetables evenly; let the sauce bubble for 1 minute to blend the flavors.
In a small bowl, whisk together the cornstarch and water until smooth, then pour the slurry into the skillet, stirring constantly for 1–2 minutes until the sauce thickens and coats the chicken and veggies.
Serve the chili chicken hot over steamed jasmine rice, garnishing with extra green onion if desired; the dish should be bright red, glossy, and aromatic, with a pleasant heat that kids can enjoy.