Sticky chili chicken

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10 min


3 to 4 Servings

* PLUS Cooking time: 6 minutes
Sticky chili chicken

© Masterfile Images

This spicy stir-fry has tons of flavour and takes less than 20 minutes to hit the table. For an extra-fiery kick, add more chili flakes or use hot chili-garlic sauce instead of the flakes.


  • 1 cup chicken broth , or bouillon
  • 1/2 cup apple juice
  • 4 garlic cloves
  • 3 tbsp soy sauce
  • 2 tbsp cornstarch
  • 1/2 tsp hot chili powder
  • 1/2 head Savoy or napa cabbage
  • 1 red bell pepper
  • 3 green onions
  • 3 skinless, boneless chicken breasts


  • Pour broth and juice into a bowl. Add garlic, soy, cornstarch and chili flakes. Stir until cornstarch dissolves. Slice cabbage into bite-sized pieces. It should measure about 4 cups (1 L). Cut pepper into thin strips. Thinly slice onions. Cut chicken into bite-sized pieces.
  • Oil a wok or large frying pan and set over medium-high. Add chicken. Stir-fry until lightly golden, 3 to 5 min. Stir broth mixture, then pour into pan. Using a wooden spoon, scrape up and stir in any brown bits from pan. Add cabbage and pepper. Stir-fry until chicken is cooked through and cabbage is as soft as you like, 3 to 5 min. Taste and stir in more soy sauce, if needed. Just before serving, stir in onions. Excellent over steamed rice or cooked vermicelli noodles.

Nutrition (per serving)

  • Calories
  • 187,
  • Protein
  • 26 g,
  • Carbohydrates
  • 17 g,
  • Fat
  • 2 g,
  • Fibre
  • 3 g,