Chicken Stir Fry With Chopped Chilli Sauce Recipe

Recipe By Slurrp

A spicy stir fry of juicy pieces of diced chicken breast tossed in chopped chili sauce and crunchy celery.This Chinese Chilli Chicken recipe is an addictive homemade alternative to take out! Easy to prepare and packed with flavor, it’s perfect for busy weeknight dinners!

21 Rating -
Non Vegdiet
Chicken Stir Fry With Chopped Chilli Sauce

ingredients serve

Ingredients for Chicken Stir Fry With Chopped Chilli Sauce Recipe

  • 450 gram Chicken breast diced small
  • 1.50 tablespoon Soy sauce
  • 1.50 tablespoon Fu Ru chinese fermented beancurd
  • 1/2 tablespoon Oil from the fermented beancurd
  • 1 teaspoon Sugar
  • 1/4 teaspoon Baking soda
  • As required Salt
  • 3 tablespoon Oil to fry chicken
  • 1/4 cup Homemade chopped chili sauce
  • 1 inch Celery cut into triangular pieces 2 stalk
  • 1/2 cup Cornstarch water

Directions: Chicken Stir Fry With Chopped Chilli Sauce Recipe

Preparation Directions

  • STEP 1.For the stir fry, cut 1 lb chicken breast into ¼ inch thick slices then cut each slice into thin strips. Then cut the strips into small cubes/ diced.

Cooking Directions

  • STEP 1.In a bowl add 1 lb chicken breast diced small. Add 1 ½ tbsp soy sauce,1 ½ ‘fu ru’ chinese fermented beancurd, ½ tbsp oil from the fermented beancurd, 1 tsp sugar (optional), ¼ tsp baking soda to tenderise the meat, salt to taste. Mix all the ingredients until well combined. Cover the bowl and let the chicken marinate for 20 minutes.
  • STEP 2.Cut 2 celery stalks into 1 inch triangle pieces.
  • STEP 3.Place the wok on the heat. When the wok begins to slightly emit smoke add 2 to 3 tbsp oil and swirl so the oil creates a non-stick surface.
  • STEP 4.When the oil begins to smoke, add the marinated chicken. Spread the pieces out so that most of them are touching the hot surface of the wok.
  • STEP 5.Let the chicken fry for at least 30 seconds without flipping it over.
  • STEP 6.When one side of the pieces has seared and turned a little golden, flip all the pieces of chicken over and allow the other side to sear.
  • STEP 7.Do not overbrown the chicken as the pieces are small and the meat will dry out.
  • STEP 8.Push the chicken to one side of the wok. Add a little more oil if the wok is dry.
  • STEP 9.Add ¼ cup chopped chili sauce to the wok and stir in the hot oil for 1 minute.
  • STEP 10.At this stage add the cut celery. Mix it in with the chili sauce.
  • STEP 11.As celery takes a little longer to cook, cover the celery with the chicken pieces and turn the heat to medium low and cook it for 1 to 2 minutes.
  • STEP 12.Add ½ cup of cornstarch water and mix well to combine with all the ingredients
  • STEP 13.Turn the heat back to medium high and keep stirring till the sauce thickens a little.
  • STEP 14.Taste to adjust the flavour. Turn off the heat.
  • STEP 15.Serve hot with white rice.

Special Comments

  • STEP 1.Boneless chicken thigh, ground pork or beef can also be used for this recipe in place of chicken breast.
  • STEP 2.For a vegetarian version, eggplant can be used for this recipe.
  • STEP 3.‘Fu Ru’ is a proprietary product.
  • STEP 4.When using a carbon steel wok, do not stir or flip the pieces of chicken immediately after adding them to the wok, or else they will stick to the wok surface.
calories per serving
55 g Fat107 g Protein98 g Carbs3 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp