Red Chili Chicken

I’ve been craving chicken recently – and a little bit of spice – so this concoction was perfect!
Life has been absolutely crazy the past couple of weeks. I’ve finished one show and started another, and the wedding invitations came in the mail!  The fiancee and I are ridiculously excited to get them sent out and have everyone swoon over our dreamy pictures.


This Culinary Curiosity | Red Chili Chicken

However that means I haven’t had a lot of time to cook – which is why this recipe was perfect, and why I loved making it so much.  It doesn’t take long, and it tasted amazing.
I served it with rice and an avocado salad (recipe coming soon!)  And we both cleared out plates.
Next time – I’m going to make a reduction out of the juices. Dumping the drippings over the rice was the best idea I’ve ever had.
I used all dried herbs and spices, and the chicken only took half the time to cook as the rice.
You can adjust how spicy it is by using less red chili flakes.. and maybe a little less ginger. But we like it spicy!

This Culinary Curiosity | Red Chili Chicken


  • olive oil (2 tbsp)
  • 2 chicken breasts, fresh or frozen
  • Apple cider vinegar (1 tbsp)
  • Lime juice (2 tbsp)
  • dried cilantro (1 tsp)
  • red chili flakes (2 tsp)
  • ground ginger (1 tsp)
  • salt (1/2 tsp)
  • water to steam
  1. Heat the olive oil in the pan over medium high heat, then add the chicken breasts and cover. Let cook for 3 minutes.
  2. Uncover and add all the spices, apple cider vinegar, and lime juice.
  3. Cover and let cook for 2 minutes.  If it starts to get dry, add 1/4 cup water.
  4. Turn chicken over and let simmer 1 minute.
  5. Reduce heat to low and let simmer until sauce gets dark and thickens a little.