Indochinese Chilli Chicken – Take 2

I’ve blogged about this in the past, but have refined the recipe further, so decided to post it up again.

This dish is really tasty and I find it perfect for the warmer months.

You will need:

2 chicken thigh fillets – fat removed and cubed

1 green capsicum and 1 red capsicum – chopped into large pieces

1 stalk of celery – finely diced

1 medium onion – cut into thin wedges

2 spring onions – chopped

1 clove of garlic – mined

approx 3 tablespoons sweet soy sauce

1/2 teaspoon ground corriander

3 tablespoons chilli sauce (i use shark brand)

1 tablespoon corn starch mixed well with a couple of tablespoons of water to form a milk like liquid

1 tablespoon vinegar (optional)

To make:

Cook chicken in a couple of tablespoons of oil in a hot pan. Add celery, corriander  and garlic half way through cooking. Stir a bit for a minute, then add capsicum and onions. Season well.

Allow to cook while stirring, then add soy sauce and chilli sauce one tablespoon at a time until desired flavour is achieved. Add vinegar and some water to make a thin sauce. At the end add the corn starch mix to thicken the sauce. Cook until the cornstarch thickens. Add spring onions at the end.

Serve with steamed rice and enjoy!


Sauce measuremenrs are just a guide, you will need to taste as you go.

Always err on the side of less than more, taste and add more if necessary.

Add more water if you want more sauce, or more cornstarch if you want a thicker sauce.

Always premix the cornstarch with water before adding to your dish. It will go lumpy if you add it directly to the hot pan.




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