Meat, South and Southeast Asian
Sri Lankan deviled chicken with rice
Sri Lankan deviled chicken is a stir fry of chicken and peppers in a spicy sweet and sour sauce, served with rice. It serves 4, takes 40 minutes, is easy to make, and costs €3.10 per person. The key is coating the chicken in cornstarch before searing it fast, then adjusting the heat of the sauce to taste.
Tonight, Sri Lankan deviled chicken, stir fried with peppers in a spicy sweet and sour sauce, with rice.
- Total time
- 40 min
- Difficulty
- Easy
- Cost per person
- €3.10
- Calories per person
- 500 kcalcalculated by Kiloach, your weight coach
- Season
- Summer, Fall, Spring
Deviled chicken gets its name from its spicy sauce, a mix of ketchup, soy sauce, chili sauce, and vinegar that coats the chicken in a sweet, tangy, and hot glaze. The cornstarch on the chicken forms a thin crust that locks in the sauce while keeping the meat tender inside, while the peppers, cut into big squares, stay crisp. It's a quick, colorful dish that livens up dinner without any special equipment.
It's a weeknight recipe that breaks the routine, perfect when you want something different without spending the whole evening cooking. You can dial the heat up or down depending on who's at the table, which makes it easy to scale up for guests who like bold flavors, though it's less suited to kids sensitive to spice.
The ingredients
Butcher
- Chicken breasts 600 g
Fruits and vegetables
- Red bell pepper 1
- Green bell pepper 1
- Onion 2
- Garlic 3 cloves
- Fresh ginger 2 tsp
Pantry
- Ketchupoften in the pantry 4 tbsp
- Soy sauceoften in the pantry 2 tbsp
- Chili sauceoften in the pantry 1 tbsp
- Wine vinegaroften in the pantry 1 tbsp
- Cornstarchoften in the pantry 1 tbsp
- Sunflower oiloften in the pantry 3 tbsp
- Long grain riceoften in the pantry 300 g
- Saltoften in the pantry 1 pinch
Allergens Gluten, Soy
The step by step recipe
-
Cut the chicken into cubes and coat it with cornstarch, salt, and a spoonful of soy sauce.
The cornstarch creates a thin crust that holds the sauce.
-
Stir fry the chicken in hot oil until golden, then set it aside. 8 min
Sear it in small batches, it shouldn't simmer in its own liquid.
-
Stir fry the onions, the peppers cut into big squares, the garlic, and the ginger over high heat. 5 min
Keep the vegetables crisp, they contrast with the tender chicken.
-
Mix the ketchup, the remaining soy sauce, the chili sauce, and the vinegar, pour over the vegetables, add the chicken back in, and let it get coated in sauce. 5 min
Adjust the heat to your taste, the sauce should be bold but not burning.
-
Cook the rice in salted water, drain it, and serve it with the chicken. 12 min
Add a few slices of green onion on top if you have some.
Our tips to get it right
- Cut the chicken into even cubes so every piece cooks at the same rate and stays tender.
- Prep all the vegetables and the sauce before you start cooking, since the stir fry moves fast once the heat is on.
- Use a skillet or wok wide enough that the chicken and vegetables sear instead of steaming in their own juices.
The variations
- Swap the chicken for peeled shrimp, they cook in barely 2 minutes, so add them near the end.
- For a vegetarian version, replace the chicken with firm tofu cut into cubes and seared the same way.
- For kids, cut the chili sauce in half and set some chicken aside before adding the rest of the heat.
What to serve it with
- White or basmati rice
- Fresh sliced cucumber
- Unsweetened iced tea
Storage
Deviled chicken keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the rice, for up to 2 months. Reheat in a skillet over low heat with a splash of water to loosen the sauce.
Questions about this dish
Can you make deviled chicken ahead of time?
You can cut the chicken and vegetables the day before and keep them covered in the fridge. Cook everything right before serving so the vegetables stay crisp and the chicken stays tender.
What can you use instead of chili sauce?
A pinch of chili powder or a few slices of fresh chili work well. Add the heat gradually and taste as you go, since chili sauces vary a lot in strength.
Does deviled chicken freeze well?
Yes, without the rice, for up to 2 months in an airtight container. Thaw in the fridge, then reheat gently in a skillet with a splash of water.
Why coat the chicken in cornstarch before cooking?
Cornstarch forms a thin crust that protects the chicken and holds the sweet and sour sauce around each piece. Without it, the meat absorbs the sauce less well and stays drier.
How long does it take to make a Sri Lankan deviled chicken with rice?
Count 40 min in total, prep and cooking included. The recipe is rated “easy”.
How many calories are in a Sri Lankan deviled chicken with rice?
About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Sri Lankan deviled chicken with rice cost?
About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten, soy. Always check the labels of the products you buy.
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