RCI-MT.004.0261.001
Chili Chicken I
Chili Chicken I from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 1 tbsp
- garlic2 cloveminced
- bell peppers3 unitred, green, yellow, cut into strips
- onions2 mediumsliced
- cumin1 tspground
- 1½ tsp
- fresh hot chili pepper or 1 tsp dried hot pepper flakes2 tsp
- chicken breasts12 ozskinned and boneless
- 3 tbsp
- ¼ tsp
- ½ tsp
- fresh parsley2 tbspchopped
Method
1
Cut chicken breasts into bite-sized cubes and pat dry with paper towels to remove excess moisture.
2
Heat virgin olive oil in a large wok or skillet over medium-high heat until shimmering.
2 minutes
3
Add minced garlic and fresh hot chili pepper to the hot oil, stirring constantly for 30 seconds until fragrant.
4
Add the cubed chicken breasts to the skillet and stir-fry for 5–6 minutes until the external surface is opaque and lightly browned.
6 minutes
5
Add sliced onions and cook for 2 minutes, stirring occasionally, until onions become translucent.
6
Add the bell pepper strips (red, green, and yellow) and stir-fry for 3 minutes until the peppers begin to soften but retain slight crispness.
3 minutes
7
Sprinkle ground cumin and leaf oregano over the chicken and vegetables, stirring well to distribute the spices evenly.
1 minutes
8
Pour fresh lemon juice over the mixture and season with salt and black pepper, tossing everything together to combine.
2 minutes
9
Continue cooking for 2–3 minutes, stirring gently, until the flavors meld and the chicken is cooked through (internal temperature should reach 165°F/74°C).
3 minutes
10
Transfer to a serving plate and garnish with fresh chopped parsley just before serving.