Fire Chicken with Asian Chili Oil

2 whole chickens
5 Tbs. soy sauce
2 Tbs. rice wine
2 Tbs. finely chopped garlic
1 Tbs. finely chopped ginger
1 small red bell pepper, julienned
3 scallions cut into 1 inch pieces
3 Tbs. Boyajian Asian Chili Oil

Marinate chicken in 2 tablespoons soy sauce, rice wine, garlic and ginger for at least 2 hours. Heat Asian Chili Oil in a wok over medium heat. Stir-fry scallions and pepper for 1 minute. Add chicken and 3 tablespoons soy sauce and cook 3-4 minutes. Serve immediately.

Serves 4

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