by Asif Ali
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Chinese Chicken Chili Dry is my must-have at any Pakistani-Chinese restaurant. The flavors in this dish are insane especially if you are a spice lover. And I may be biased but today’s recipe is just like how you get at your local Chinese restaurant.

  1. Fry the ginger slices in oil till slightly crispy. Then toast the minced garlic.
  2. Add the marinated chicken on high heat and cook for couple of minutes only. The chicken cooks very quickly.
  3. Toss in the bell pepper along with sauces. I used green bell pepper in the pictures and orange ones in the step-by-step instructions above. You can use either.
  4. Add the deseeded and sliced green chilies. Toss well and turn off heat.
Closeup shot of chicken chili dry with bell pepper


  • 500 g boneless chicken sliced
  • 6-10 green chilies deseeded and sliced
  • 3 garlic cloves minced
  • 3 tablespoon ginger sliced
  • ½ bell pepper preferably green
  • 3 tablespoon cornflour (cornstarch)
  • 1 teaspoon black pepper
  • ½ – ¾ teaspoon salt
  • 1 tablespoon oyster sauce
  • 2 tablespoon regular soy sauce
  • 1 tablespoon chili garlic ketchup
  • 1 teaspoon brown sugar


  • In chicken add the black pepper, salt and cornflour. Marinate it for at least 30 minutes.
  • Heat oil and add the ginger slices. Fry for 2 minutes till slightly crispy. Then toast the minced garlic till golden.
  • Add the chicken and cook on high heat for a couple of minutes only. Don’t overcook the chicken.
  • When some of the chicken bits start to brown toss in the bell pepper. Cook on high heat for 2 minutes.
  • Put the oyster sauce, regular soya sauce, chili garlic ketchup and brown sugar. Stir till everything is well coated with the sauce.
  • Throw in the sliced green chilies and fry for another 2 minutes.
  • Take out in a serving plate and enjoy.

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