Serves 4
35 min
Jhat Pat Chicken
Recipe GLPR696e5cca8fd8fd
A vibrant stir-fried chicken dish with tender bone-in pieces coated in a tangy, spiced sauce. Red chilies, fresh peppers, and aromatic ginger-garlic create bold flavors balanced with lemon juice, soy sauce, and a touch of honey. This quick-cooking main course is finished with cumin and black pepper for a warm spice profile.
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Ingredients
2 pounds skinless bone-in chicken pieces
3 tablespoons oil
1 teaspoon cumin
1 teaspoon salt
1 teaspoon crushed black pepper
1 teaspoon honey
1 tablespoon soy sauce
4 tablespoons lemon juice
8 red chilies
1 onion, cubed
1/2 green bell pepper, cubed
1/2 red bell pepper, cubed
1 tablespoon ginger-garlic paste
Directions
Pat the chicken pieces dry with paper towels. In a small bowl, combine the soy sauce, lemon juice, honey, salt, cumin, and crushed black pepper to create a marinade.
Heat the oil in a large skillet or wok over medium-high heat. Once hot, add the ginger-garlic paste and stir-fry for about 30 seconds until fragrant.
Add the chicken pieces to the skillet and cook without stirring for 3-4 minutes to develop a light golden crust on one side. Stir and continue cooking for another 3-4 minutes, turning occasionally.
Pour the prepared marinade over the chicken. Add the whole red chilies and stir well to coat all pieces. Cook for 5-7 minutes, stirring occasionally.
Add the cubed onion and red chilies to the pan. Stir-fry for 2-3 minutes until the onion begins to soften.
Add the cubed green and red bell peppers. Continue stir-frying for another 3-4 minutes, stirring frequently.
Check that the chicken has reached an internal temperature of 165°F at the thickest part, away from bone. If needed, cook for a few additional minutes. The peppers should be tender-crisp and the sauce should be slightly caramelized.
Transfer to a serving plate and serve hot. The dish is best enjoyed immediately while the peppers retain their texture and the sauce coats the chicken.
