We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season the chicken with salt, pepper, oregano, garlic powder, and chilli flakes. Crack in the egg, massage well, and let it marinate for 15-20 minutes.
Heat 2 tbsp oil in a pan and sear the marinated chicken until it is 80% cooked with a golden crust. Remove and set aside.
Add another 1 tbsp oil to the pan. Add the chopped ginger, garlic, and whole red chillies and let them sizzle until aromatic.
Add the onion petals and bell peppers and stir-fry until slightly tender but still crisp.
Return the chicken to the pan and mix everything together.
Pour in the mango chilli sauce, coating the chicken and vegetables.
Simmer for 3 minutes, then sprinkle with chopped green onions and sesame seeds.
Serve hot with steamed rice.
Want to keep this recipe for later? We can email it to you!
For a spicier kick, add more chilli flakes or use hotter chillies.
You can substitute mango chilli sauce with a mix of mango puree and your favorite hot sauce.
Can I use chicken thighs instead of breast?
Yes, chicken thighs can be used and will add more juiciness to the dish.
Is there a substitute for mango chilli sauce?
You can use a combination of mango puree and hot sauce as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this dish vegetarian?
Yes, you can substitute chicken with tofu or paneer for a vegetarian version.
What can I serve with this stir-fry?
This stir-fry is best served with steamed rice or noodles.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
...
