This lemon chili chicken recipe combines garlicky chicken and fiery vegetables. Food blogger Marc Matsumoto highlights the special points in this chicken dish in a full post on the Fresh Tastes blog.
450 grams (1 pound) chicken, cut into bite-sized pieces
1 tablespoon olive oil
1 onion, sliced
1 small green bell pepper, sliced
1 small red bell pepper, sliced
2 teaspoons red chili paste
1 teaspoon all-purpose flour
1/4 cup chicken stock
1 lemon, juiced
1 tablespoon sumac
salt and pepper to taste
Directions
Marinate the chicken in the olive oil, ground coriander, ground cumin, salt and garlic for at least 15 minutes or up to 24 hours.
Heat a frying pan over medium-high heat until hot. Add the remaining tablespoon of olive oil and the chicken in a single layer. Fry undisturbed until browned. Flip the chicken pieces and brown the other side.
Add the onions, and green and red bell peppers. Stir-fry until the vegetables are mostly cooked.
Add the chili paste and flour and stir-fry until there is no liquid left.
Turn up the heat to high, and then add the chicken stock and lemon juice and continue stir-frying until the sauce coats the chicken and there is very little liquid left in the pan.
Season the chicken with salt and pepper to taste, and then sprinkle on the sumac. Serve with rice.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme