Food & Drink » Recipes

Deviled Chicken

Deviled Chicken - BRIENNE BOORTZ
  • Brienne Boortz
  • Deviled Chicken


1 lb. chicken breast

1½ tsp. garlic, minced

1½ tsp. ginger, minced

½ tsp. black pepper

½ tsp. paprika

½ tsp. Asian-style chili powder

1 tsp. chili flakes

½ tsp. blend of cinnamon, cardamom and cloves (equal parts)

2 tbsp. Worcestershire sauce

3 tbsp. soy sauce

3 tbsp. vegetable oil (divided)

3/4 c. water

½ red bell pepper, sliced thinly

½ green bell pepper, sliced thinly

½ yellow bell pepper, sliced thinly

1 medium onion

salt to taste


Marinate chicken in all the spices, including Worcestershire sauce, soy sauce, garlic and ginger, and put in bowl; let marinate for an hour. Then heat a wok with 1 tablespoon vegetable oil and add the marinated chicken and stir for a few minutes. Add the water. Let the liquid thicken, then add the rest of the vegetable oil and cook for a few minutes. Finally, add the peppers and onions and sauté for 4 to 5 minutes. Serve over rice.


This meal is great to serve to a group of people. It is also very budget-friendly, and I like to use all local ingredients if possible. You may even add mushrooms if you like. I really enjoy making this dish for my friends and family. For us, the spice is the element of comfort.

— Submitted by The Curry Leaf owner Lana Joseph-Hillstrom

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