Chilli Chicken

    Looking for comfort food with a bit of a kick? Stir fries, stews and wraps are all delicious recipes that allow you to enjoy chilli chicken.

    48 Recipes




    Global Cuisine

    302 reviews

    This spicy dinner comes together in less than 30 minutes which makes it perfect for the middle of the week. Serve over hot rice.

    Recipe by: CapeCodLorrie

    1 review

    Deep fried chicken on noodles with a ginger-honey-chilli sauce. I can never make enough of this recipe, it is the all time family favourite!

    Recipe by: tassiedevil

    247 reviews

    A great Thai dish of chicken cooked with garlic, chilli, mushrooms and Thai basil. Serve with steamed rice.

    Recipe by: Runvs

    615 reviews

    These Asian inspired chicken thighs are marinated in a marinade of soy sauce, vinegar, honey, chilli and garlic then baked in the oven. Best served over rice.

    Recipe by: Essanaye

    123 reviews

    This recipe makes enough soup to feed a crowd, perfect for cold rainy evenings. It also freezes well so you can have dinner on stand by.

    Recipe by: CAROL46

    2 reviews

    In this salad, chicken is gently poached in stock to give an almost melt-in-the-mouth texture and is then mixed with salad greens and vegetables and topped with a chilli–lime dressing.

    Recipe by: Zoë Harpham

    2 reviews

    This is a chicken style chilli that is also sometimes known as white chilli. I sometimes make a few different chillies for a dinner party and this always runs out before the more traditional versions.

    Recipe by: Launa

    131 reviews

    This is a tropical tasting dish that is just as good vegetarian as it is with chicken! Honey and mango lend the sauce it's sweetness but it's nicely countered with salty tamari and spicy chilli sauce.

    Recipe by: ArianeK

    2 reviews

    Chicken stir-fired with chilli and basil and with coconut cream stirred in at the end. Use Thai basil if you can get it.

    Recipe by: nmgill

    No reviews

    These little kebabs are great as a nibble with drinks or an appetiser for a larger Asian feast. This technique also works with pork.

    Recipe by: Zoë Harpham

    2 / 6

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