Stir-Fried Spicy Chicken

24 Apr

What I love about this stir-fry Chinese dish is how simple it is to cook this on a lazy Saturday afternoon. All the ingredients are readily available and all you need to do is to stir-fry all the ingredients. Upon cooking this, I realised that I can add one more ingredient to this Stir-Fried Spicy Chicken dish, roasted cashew nuts. This would be the ultimate Kung Pao Chicken, the halal version though šŸ˜‰

And here’s the recipe to be shared with all.


  • 300 – 350 gm boneless chicken meat, cut into cubes
  • 15 dried chillies, cut diagonally
  • 1 big onion, chopped
  • 2 garlic cloves, chopped
  • 1 big onion, sliced
  • 1 tablespoon corn flour
  • 1 tablespoon oyster sauce
  • 1 tablespoon light soya sauce
  • 3 tablespoons oil


Coat the chicken meat with the corn flour. Fry them until golden brown and toss them for awhile.

Heat the oil in a wok and stir-fry the chopped onion and garlic cloves and dried chillies until fragrant. Then add the sliced onions, oyster sauce and light soya sauce. Mix well and then, add the fried chicken meat. Once the chicken meat has been coated thoroughly with the sauce, you can serve this with a bowl of steamed rice.


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