Bhutanese Chilli Chicken | No Ginger No Garlic | Darjeeling Special | Bowl Story

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide similar heat with fewer calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt water

Tamari is gluten-free, while salt water is a budget-friendly substitute.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats, while margarine is often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a common pantry staple.

Heat oil in a large skillet over medium-high heat until shimmering.

Add sliced onions and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.

Add chicken pieces and cook until browned, about 5-7 minutes.

Mix in chopped green chilies and bell peppers, stirring for another 3-4 minutes.

Pour in soy sauce and vinegar, stirring to combine all ingredients.

Sprinkle cornstarch over the mixture and stir until the sauce thickens, about 2 minutes.

Season with salt and pepper to taste, adjusting heat level as desired.

Finish with a pat of butter for richness and stir until melted.

Garnish with chopped scallions and coriander leaves before serving.

Cooking Techniques

Spice Level:

Allergens