Dry Chicken Chilli Cantonese Style Recipe

Name: Dry Chicken Chilli Cantonese Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg chicken, cubed; 1 teaspoon garlic paste; 8 -10 green chilies, deseeded and slit; 2 tablespoons lemon juice; 2 -3 tablespoons ginger, julienned; 1/4 cup low sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon sugar; 1 tablespoon catsup; 1 teaspoon ajinomoto (MSG); 1 pinch black pepper; 1/4 cup oil, for stir frying

Servings: persons

1/2 kg chicken, cubed
1 teaspoon garlic paste
8 -10 green chilies, deseeded and slit
2 tablespoons lemon juice
2 -3 tablespoons ginger, julienned
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon catsup
1 teaspoon ajinomoto (MSG)
1 pinch black pepper
1/4 cup oil, for stir frying

1
In a wok stir fry green chillies and set aside.
2
In the same wok add cubed chicken till cooked through. Set aside.
3
Remove all but 1 TB of oil form the wok.
4
Fry garlic paste for one minute till mildly aromatic.
5
Add soy sauce, lemon juice, oyster sauce, sugar, catsup, MSG and pepper.
6
Cook till sauce is somewhat reduced and thick.
7
Add cooked chicken and keep cooking till chicken is rendered almost dry.
8
Add julienned ginger towards the end of cooking.
9
Turn off heat and add fried green chillies.
10
Serve hot on a bed of rice or noodles.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 kg chicken, cubed, 1 teaspoon garlic paste, 8 -10 green chilies, deseeded and slit, 2 tablespoons lemon juice, and more.

Yes, Dry Chicken Chilli Cantonese Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dry Chicken Chilli Cantonese Style

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