Sizzling Braised Chicken With Chili And Green Peppers Recipe

Succulent braised chicken with chili and green peppers promises a flavor explosion that will make your taste buds dance.

Vibrant peppers and fiery chili create a harmonious melody of spice and warmth.

Our culinary journey begins with tender chicken slowly simmered in a rich, aromatic sauce.

Layers of complexity emerge as each ingredient melds together, creating a dish that feels both comforting and exciting.

Fragrant spices weave through the meat, promising a meal that satisfies deep hunger and culinary curiosity.

Your kitchen will soon fill with an irresistible aroma that beckons everyone to the table.

You can’t wait to savor this delectable creation that brings international flair to your home-cooked meal.

Ingredients Included in Braised Chicken With Chili and Peppers

• Chicken: Lean protein that serves as the main star of this braised dish and absorbs the delicious sauce flavors.

• Onions, Garlic, Ginger: Classic Asian flavor base that builds a rich and fragrant foundation for the dish.
• Green Chilies, Red Chilies: Fresh peppers that add heat and vibrant color to the braised chicken.
• Green Onions: Fresh garnish that provides a light, crisp finish to the dish.

• Soy Sauce: Salty umami condiment that enhances the overall flavor profile of the chicken.
• Brown Sugar: Adds a touch of sweetness to balance the savory elements of the dish.
• Rice Vinegar: Provides a subtle tangy note to brighten the sauce.
• Cornstarch: Helps thicken the sauce and create a glossy coating for the chicken.
• Chicken Broth: Adds additional depth and moisture during the braising process.
• Sesame Oil: Aromatic oil that contributes a nutty finish to the dish.
• Water: Helps to adjust the sauce consistency.

How to Prepare Braised Chicken With Chili and Peppers

Step 1: Marinate the Chicken

Mix chicken with soy sauce in a bowl. Let the flavors mingle and infuse for 15 minutes while you prepare other ingredients.

Step 2: Create Flavorful Sauce

• Soy sauce
• Brown sugar
• Rice vinegar
• Cornstarch
• Water

Set the sauce mixture aside for later use.

Step 3: Sear and Brown Chicken

Heat cooking oil in a wok over medium-high heat.

Add chicken and stir-fry until it develops a beautiful golden-brown color. Transfer chicken to a separate plate.

Step 4: Awaken Aromatic Flavors

Toss onions, garlic, and ginger into the hot wok. Stir-fry for 1-2 minutes until the kitchen fills with an incredible fragrant aroma.

Step 5: Introduce Spicy Peppers

Add sliced green and red chilies to the wok. Quickly stir-fry for one additional minute to release their vibrant heat.

Step 6: Braise to Perfection

Return chicken to the wok. Pour prepared sauce over the chicken, ensuring every piece gets coated.

Add chicken broth. Bring to a gentle simmer, reduce heat, and cover.

Let it braise for 15-20 minutes until chicken becomes supremely tender and sauce thickens beautifully.

Step 7: Final Touches and Serving

Drizzle with sesame oil and sprinkle fresh green onions on top.

Serve immediately alongside steamed rice for a mouthwatering meal.

Tips That Perfect Braised Chicken With Chili and Peppers

• Let chicken soak in soy sauce to enhance tenderness and absorb delicious umami notes, ensuring every bite is packed with rich taste.
• Adjust chili quantities based on personal heat tolerance, removing seeds for milder versions or adding extra for spice lovers.
• Whisk cornstarch thoroughly to prevent lumps, creating a smooth, glossy sauce that coats chicken evenly without being too thick or thin.
• Use high heat and constant stirring to achieve light browning on chicken, which develops deeper flavor and prevents sticking.
• Pair with steamed jasmine rice to soak up the delicious sauce, or try cauliflower rice for a low-carb alternative that complements the dish's bold flavors.

Variations to Try on Braised Chicken With Chili and Peppers

• Coconut Curry Variation: Replace soy sauce with coconut milk, add curry powder, and use Thai chilies for a Southeast Asian flavor profile.
• Smoky Paprika Edition: Swap chilies with smoked paprika, add diced bell peppers, and include a splash of red wine for deeper complexity.
• Honey Ginger Remix: Substitute brown sugar with honey, increase ginger amount, and sprinkle toasted sesame seeds for a sweeter, warmer approach.
• Mediterranean Style: Use oregano instead of chilies, add olives and capers, and finish with fresh lemon juice for a Mediterranean-inspired transformation.

Suggested Pairings With Braised Chicken With Chili and Peppers

• Enhance Flavor Pairing: Crisp Riesling wine perfectly balances the spicy chicken, cutting through heat while complementing the dish's complex flavor profile.
• Cooling Side Companion: Cucumber yogurt salad provides refreshing contrast to the warm, spicy braised chicken, neutralizing chili's intensity and adding textural variety.
• Texture Balancer: Steamed jasmine rice absorbs the rich sauce, creating a harmonious base that soaks up the braising liquid's delicious complexity.
• Herbal Accent Booster: Sprinkle fresh cilantro on top to add bright, citrusy notes that elevate the chicken's deep, robust flavors and provide a fresh aromatic finish.

Proper Storage for Braised Chicken With Chili and Peppers

• Transfer cooled chicken to an airtight container and store in the refrigerator for 3-4 days. Seal tightly to prevent moisture loss and maintain flavor.
• Pack chicken in freezer-safe containers or heavy-duty freezer bags. Remove excess air, label with date, and freeze for up to 2 months. Avoid refreezing once thawed.
• Place chicken in a microwave-safe dish, add 1-2 tablespoons of water or chicken broth to prevent drying. Cover with a microwave-safe lid or damp paper towel. Heat on medium power in 30-second intervals, stirring between each interval until thoroughly warmed.

FAQs

• What type of chicken works best for this recipe?

Boneless, skinless chicken thighs or chicken breast cut into bite-sized pieces are ideal. They absorb the marinade well and become tender during braising.

• Why do I need to marinate the chicken?

Marinating helps tenderize the meat and infuse it with soy sauce flavor, making the chicken more juicy and flavorful before cooking.

• Can I adjust the spice level?

Yes, you can control the heat by reducing or increasing the number of chilies. Remove seeds from chilies for less heat, or add more for extra spiciness.

• Is cornstarch important in the sauce?

Cornstarch is crucial as it helps thicken the sauce, creating a glossy and smooth coating on the chicken that helps the sauce stick better.

Braised Chicken With Chili and Green Peppers

• Spice Up Your Meal: Packed with vibrant green and red chilies, this dish delivers a bold, exciting flavor profile that transforms an ordinary dinner into a memorable culinary experience.
• Master Cooking Techniques: Learn professional stir-frying and braising methods that elevate home cooking, helping you develop impressive kitchen skills with simple steps.
• Quick Weeknight Wonder: Requires minimal preparation and cooks rapidly, making it perfect for busy individuals seeking a delicious, nutritious meal without spending hours in the kitchen.
• Customize with Ease: Adaptable recipe allows you to adjust spice levels, swap protein types, or add extra vegetables, ensuring it suits different taste preferences and dietary needs.

Braised Chicken With Chili And Green Peppers Recipe

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4.6 from 28 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Savory braised chicken with chili and green peppers brings Mexican-inspired comfort to your dinner table. Hearty spices and tender meat create a memorable meal that welcomes you into a world of rich, satisfying flavors.

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Ingredients

Scale 1x2x3x

Protein:

• 1.5 pounds (680 grams) chicken wings, cut into bite-sized pieces

Spices and Aromatics:

• 2 cloves garlic, minced
• 1-inch ginger, minced
• 23 green chilies, sliced
• 23 red chilies, sliced
• 1 large onion, sliced

Sauces and Liquids:

• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1/4 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon cooking oil
• 1 tablespoon sesame oil (for garnish)

Garnish:

• Chopped green onions (optional)

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Instructions

1. Infuse chicken with robust flavors by coating in soy sauce, allowing the marinade to penetrate for a quarter-hour at room temperature.
2. Craft a harmonious sauce by whisking together remaining soy sauce, brown sugar, rice vinegar, cornstarch, and water until smooth and well-integrated.
3. Elevate the chicken’s texture by searing in a scorching wok at medium-high heat until golden edges appear, then transfer to a holding plate.
4. Awaken the aromatic foundation by sautéing onions, garlic, and ginger for 1-2 minutes, releasing their intense fragrance throughout the cooking surface.
5. Introduce vibrant chilies, both green and red, rapidly stir-frying to intensify their piquant essence and distribute heat evenly.
6. Reunite the seared chicken with the aromatic base, cascading the prepared sauce to envelop each morsel completely. Optionally incorporate chicken broth, then reduce heat to low, covering and allowing the mixture to gently simmer for 15-20 minutes until chicken becomes supremely tender and sauce transforms into a luxurious glaze.
7. Finalize the dish by drizzling with nutty sesame oil and scattering fresh green onions, presenting a visually appealing and flavor-packed entrée alongside steamed rice.

Notes

• Customize the heat level by adjusting the number and type of chilies, from mild bell peppers to fiery habaneros.
• Swap chicken with tofu or tempeh for a vegetarian version that keeps the dish’s bold, zesty flavor profile.
• Marinate chicken longer (up to 2 hours) for deeper soy sauce penetration and more tender meat texture.
• Use low-sodium soy sauce to control salt intake without compromising the rich umami taste of the dish.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Braising
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 239 kcal
• Sugar: 5 g
• Sodium: 1120 mg
• Fat: 14 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 1.5 g
• Protein: 18 g
• Cholesterol: 75 mg