Stir Fry Chicken In spicy Ginger Chili Sauce


2 lbs boneless chicken – I normally use meat from chicken drumsticks as its more juicy and tender
1/2 tsp salt
1/4 tsp black pepper
1 egg white
1 tbsp corn starch
1 tbsp of dark soy sauce
1 tsp red chili flakes
(marinate the chicken with the above ingredients and let it sit for 15 mins)


1/2 bell pepper – chopped
1/2 white onion – chopped
1/2 red onion – chopped
1 jalapeno – chopped
1 long green pepper – chopped
1 tbsp dark soy sauce
(Rinse and set aside)

For Sauce

2 tbsp sriracha sauce
3/4 cup banana sauce (you can replace this with ketchup)
2 tbsp of dark soy sauce
2 tbsp of red chili flakes (soaked in app 1/4 cup of boiling hot water for app 15 mins)
3 tbsp of chopped ginger
3 tbsp of vegetable or canola oil


Heat app 1/4 cup oil ( or enuff oil to submerge the chicken pieces completely) on high in a wok or non stick fry pan
Add chicken pieces in a single layer (don’t add too many at once or else it will start steaming)
Cook for app 45 secs to 1 minute and then take them out and drain on paper towel – Toss away if there is any oil remaining after the chicken pieces are done
(This process is called valeting the chicken. It becomes glossy and velvety as its usually in Chinese restaurants)

To stir fry veggies
Add app 2 tbsp cooking oil in a wok and het it on high
Add the veggies and stirfry for app 2 mins
Add dark soy sauce and stir well for app 1 min
Set it aside

To make the sauce
Add app 2 tbsp cooking oil in a wok and heat on high
Add ginger and stir fry until it becomes translucent – turn the heat to med low
Add the soaked red chili flakes (with the water)
Add soy sauce, banana sauce and sriracha sauce and mix well until it starts to bubble
Add the chicken pieces, stir well and cook for app 5 mins
Add the veggies and mix well
Add sliced green chili pepper for Garnish

Serve Hot over Hot Rice

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