chili chicken recipe

Chili Chicken

I have discovered a great new website, I found it through, my all time favorite site. If you ever find yourself in a “dinner quandary,” I highly recommend a visit to tastespotting; the photos are gorgeous and provide much meal planning inspiration!

Alas, I digress, this post is about The site is a bit of a mystery, as I could not find an “about” page. Was I just missing it? Or is this excellent chef to remain an enigma? Regardless, the recipes are incredible and have been the catalyst for me to take a dinner detour from Italian; we have been in a pasta, pesto and chicken parm rut. Asian food here we come!

This Chili Chicken recipe goes well with the veggie stir-fry recipe below. For the chicken dish, I switched out some of the ingredients, such as sugar, cornstarch and soy sauce to suit my dietary plan, changed the directions and added some garlic. Either way, this Chili Chicken is amazing; as I devoured it, I was transported back to my days of gluten-filled eating in New York City Chinese restaurants!

Chili Chicken
  1. In a medium sized bowl, season chicken with salt, ume plum vinegar, sesame oil, agave and arrowroot
  2. In a large skillet over a high flame, heat grapeseed oil
  3. Add chilis and fry until they turn reddish brown, about 2 minutes
  4. Add seasoned chicken to skillet and stir-fry for 3 minutes
  5. Add ginger, shallot, garlic and water and cook for 7 more minutes or until chicken is cooked
  6. Serve with Napa Cabbage and Shiitake Mushrooms

This stir-fry recipe for Napa Cabbage with Shiitake Mushrooms is my own; I hope you enjoy it!

Napa Cabbage with Shiitake Mushrooms
  1. In a large skillet, warm oil
  2. Saute garlic in oil over medium heat until almost browned
  3. Add mushrooms and cabbage
  4. Stir until vegetables are wilted and tender
  5. Serve

This high-protein, low carb Chinese food makes for a good gluten-free, grain-free, mighty delicious meal. My husband, who has no food restrictions whatsoever, enthusiastically ate it for dinner last night.


  1. says

    Hani– Thanks for your feedback, I appreciate it. Per your question regarding the spiciness, it was not all that spicy to us (and I have children –they ate it). I actually think the chili sauce will make it much hotter.

    My recommendation would be to find the chili peppers, use them and maybe leave them whole instead of cutting them (the seeds are the super spicy part). Also, if you are very concerned about the spiciness, you could take them out of the pan after they are sauteed so that they merely add a very subtle chili flavor; though in the end we found them to be not all that spicy –and I used the hot peppers.

    Gosh, sometimes it’s so challenging to answer questions over the internet as so much of this is subjective. Anyway, I hope your dinner is a smashing success.


  2. says

    hello Elana. Fabulous web site–I am intrigued by so many tasty looking foods that require so few ingredients. I would like to make this chicken but I have a dinner guest who is afraid of spice. Would you say this dish is hot or more towards the medium or mild side? Also i couldn’t find any peppers that were less than 7 on the spicy scale at the store. I purchased some chili sauce from the asian section for a different recipe. do you think the chili sauce can be used in this recipe in place of the fresh peppers or would that just ruin everything?


  3. says

    ~M -I hadn’t heard of it until now. It looks really neat, though my heart does belong to tastespotting at present!