Scale

🟡 For the Chicken:

1.5 lbs boneless chicken thighs or breast, cut into bite-sized pieces

Salt & pepper to taste

1 tbsp soy sauce

1 tbsp cornstarch

1 tbsp oil (for searing)

🟡 For the Sauce:

1 tbsp oil

1 medium red onion, sliced

2 cloves garlic, minced

1–2 green chilies, sliced (adjust to taste)

1/4 cup ketchup

2 tbsp soy sauce

1 tbsp chili sauce or sriracha

1 tbsp vinegar

1 tbsp brown sugar

1/4 cup water

Optional: red chili flakes for extra heat

🟡 Garnish:

Sliced scallions or cilantro

1. Season chicken with salt, pepper, soy sauce, and cornstarch. Toss to coat evenly.

2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Sear chicken until browned and cooked through. Set aside.

3. In the same pan, add 1 tbsp oil and sauté onions until slightly soft. Add garlic and green chilies; cook for 1 minute.

4. Stir in ketchup, soy sauce, chili sauce, vinegar, brown sugar, and water. Simmer 2–3 minutes until slightly thickened.

5. Return chicken to the pan and toss to coat in the sauce. Simmer another 2–3 minutes.

6. Taste and adjust spice or sweetness. Garnish with scallions or cilantro.

7. Serve hot over rice, noodles, or with flatbread.

Use chicken thighs for juicier results, or tofu for a vegetarian version.

Double the sauce for extra drizzling over rice.

Reheats beautifully—perfect for meal prep or next-day leftovers.

Keywords: devilled chicken, spicy chicken stir-fry, hot and tangy chicken recipe