Spicy Double Chili Minced Chicken Rice Bowl

A vibrant and fiery stir-fry, featuring minced chicken tossed with fresh red and green chilies, served over fluffy rice with a perfectly runny sunny-side-up egg.

Ingredients

• 200 g chicken breast
• 3 red chili peppers
• 3 green chili peppers
• 3 cloves garlic
• 1 tbsp soy sauce
• 1 tsp starch
• 1 tbsp oyster sauce
• 1 egg
• 1 serving white rice
• to taste cooking oil

Instructions

1. 1Chop the chili peppers

   

   Place the fresh red and green chili peppers on a cutting board and chop them into small, uniform pieces. These will provide a vibrant color and a sharp, spicy kick to the final dish.

   Tip: Be careful when handling chili peppers; avoid touching your eyes or face after chopping.
2. 2Prepare the garlic

   

   Place fresh garlic cloves on a stable cutting board and mince them finely using a sharp chefs knife. Achieving a uniform, fine mince ensures that the garlic flavor distributes evenly throughout the spicy chicken mixture, providing a savory aromatic base for the dish.

   Tip: To make mincing easier, you can lightly smash the garlic cloves with the side of your knife blade before chopping.
3. 3Prepare the chicken

   

   Take the raw chicken breast and cut it into small, bite-sized pieces on a clean cutting board. Uniform sizing ensures the chicken cooks evenly and quickly.

   Tip: Using a sharp knife makes cutting the chicken breast much cleaner and easier.
4. 4Season and marinate the chicken

   

   Place the cut chicken into a bowl. Add the required seasonings, a splash of soy sauce, and a pinch of starch to help tenderize the meat. Mix everything thoroughly by hand until the chicken is well-coated.

   Tip: Adding starch creates a protective layer that keeps the chicken juicy during stir-frying.
5. 5Stir-fry the chicken

   

   Heat a pan over high heat and add the seasoned chicken pieces. Stir-fry constantly until the chicken is cooked through and develops a nice golden-brown sear.

   Tip: Ensure the pan is hot before adding the chicken to get a good sear without overcooking.
6. 6Sauté with aromatics

   

   Add the prepared chopped chili peppers and minced garlic to the pan with the browned chicken. Stir-fry on high heat for another minute to release the fragrant aromas and coat the chicken evenly.

   Tip: Stir-frying the aromatics at the end ensures they remain fragrant and dont burn too quickly.
7. 7Add sauces and finish

   

   Add a generous drizzle of oyster sauce, soy sauce, and your chosen seasonings to the pan with the cooked chicken and peppers. Toss everything together vigorously over high heat until the sauce coats every piece evenly, creating a rich, savory glaze.

   Tip: Work quickly over high heat to ensure the sauce caramelizes slightly without burning, adding depth to the flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions