Indo-Chinese Chilli Chicken & Spinach

Recipe Card: Indo-Chinese Chilli Chicken & Spinach

This vibrant Indo-Chinese stir-fry transforms simple chicken chunks with a high-heat sear and a bold, salty glaze of soy sauce, fish sauce and Lemon juice.

Yields: 4 Servings | Prep time: 15 mins | Cook time: 10 mins

Shopping List

The Meat

• Chicken: 700g – 800g Breast or Thighs, cut into 1-inch cubes.

Fresh stuff

• Garlic: 6–8 cloves.

• Ginger: 1 tbsp finely minced (about a thumb size bit).

• Green Chillies: 4–6, slit lengthwise.

• Onions: 2 medium, cut into large square chunks.

• Spring Onions (Scallions): 1 bunch. Important: Separate the white parts from the green tops.

• Spinach: 1 bag/bunch, roughly chopped.

Seasonings

• Soy Sauce (Dark or Light)

• Fish Sauce

• Lemon Juice

• Sesame Oil

• Black Pepper

• Red Chili Powder (Kashmiri or Paprika can be used)

• Sugar

• Oil

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Instructions

1. Marinate the Chicken (30 mins +) In a bowl, mix the chicken cubes with:

• 1 tbsp Soy Sauce

• 1 tsp Black Pepper

• Pinch of Salt

• 1 tsp Oil

2. Make the Sauce Mix these in a small cup so it is ready to pour:

• 3 tbsp Soy Sauce

• 1 tsp Fish Sauce

• 1 tbsp Lemon Juice

• 1 tsp Sugar

• 1 tsp Red Chili Powder

3. Sear the Chicken

• Heat 2 tbsp oil in a large pan on High Heat.

• Add chicken in a single layer (do this in two batches so it doesn't steam).

• Sear until browned and cooked through.

• Remove chicken to a plate.

4. The Aromatics

• Add 1 tbsp oil to the hot pan.

• Add Ginger, Garlic, Green Chillies, and the White parts of Spring Onions. Fry for 30 seconds.

• Add the Onion chunks. Stir-fry for 1 minute (keep them crunchy).

5. Combine

• chuck the cooked Chicken back into the pan.

• Pour the Sauce Mix over everything. Toss well to coat.

• Immediately add the Spinach. Stir-fry for 1–2 minutes until spinach is wilted but dark green.

6. Finish

• Turn off the heat.

• Drizzle 1 tsp Sesame Oil over the top.

• Garnish with the chopped Green parts of Spring Onions.

• Serve over hot rice.