#chilichicken

This easy chili chicken sauce with peppers recipe is a hearty, healthy weeknight dinner option.

The spicy mix of chili powder and cumin in the marinade for these grilled chili chicken skewers makes them very tasty. They come with a bright cilantro lime pesto that makes every bite taste fresh and zingy.

Ingredients: 1 lb chicken breast, cut into chunks. 1/4 cup olive oil. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 1/4 cup fresh cilantro leaves. 1/4 cup fresh parsley leaves. 1/4 cup grated Parmesan cheese. 2 tablespoons lime juice. 1/4 cup pine nuts or almonds. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: In a bowl, combine olive oil, minced garlic, chili powder, cumin, salt, and pepper. Add chicken chunks and toss to coat. Marinate for at least 30 minutes. Meanwhile, prepare the cilantro lime pesto. In a food processor, combine cilantro, parsley, Parmesan cheese, lime juice, pine nuts or almonds, olive oil, salt, and pepper. Blend until smooth. Preheat grill to medium-high heat. Thread marinated chicken onto skewers. Grill skewers for 6-8 minutes per side, or until chicken is cooked through and has nice grill marks. Serve grilled chili chicken skewers with cilantro lime pesto on the side for dipping. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Tender chicken pieces are stir-fried with a flavorful and spicy chili sauce in this quick and simple recipe. Ideal for people who enjoy a little kick of spice in their stir-fry!

Ingredients: 400g boneless chicken, cut into bite-sized pieces. 2 tablespoons vegetable oil. 1 onion, thinly sliced. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 3 cloves garlic, minced. 1-inch piece of ginger, minced. 2-3 green chilies, sliced adjust to your spice preference. 2 tablespoons soy sauce. 1 tablespoon chili sauce. 1 tablespoon tomato ketchup. 1 teaspoon sugar. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: In a bowl, marinate the chicken with 1 tablespoon soy sauce and some black pepper. Let it sit for 15-20 minutes. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken pieces and stir-fry until they are cooked through and have a nice brown color. Remove the chicken from the wok and set it aside. In the same wok, add the remaining vegetable oil and saut the minced garlic and ginger until fragrant. Add the sliced onion, red bell pepper, green bell pepper, and green chilies. Stir-fry for 2-3 minutes until the vegetables start to soften but are still crisp. Return the cooked chicken to the wok and mix well with the vegetables. In a small bowl, mix together the remaining soy sauce, chili sauce, tomato ketchup, and sugar. Pour this sauce mixture over the chicken and vegetables. Stir-fry for another 2-3 minutes until everything is well coated and heated through. Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh cilantro leaves. Serve hot with steamed rice or noodles.

Prep Time: 15 minutes

Cook Time: 15 minutes