Chili Chicken Breast Fillet with Basmati Rice

5 from 7 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 140 g 1 chicken breast fillet
  • 50 g Snow peas / cleaned
  • 140 g Spring onions / cleaned
  • 20 g 1 Red chilli pepper / cleaned
  • 1 tbsp Sunflower oil
  • 200 ml Chicken broth (1 teaspoon instant broth)
  • 1 tbsp Sweet chili sauce
  • 1 tbsp Hot chili sauce
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 tsp Lemon juice
  • 0,5 tsp Glutamate / alternatively ½ teaspoon instant chicken broth
  • 0,5 tsp Chili oil
  • 1 tbsp Tapioca starch
  • 75 g Basmati rice
  • 175 ml Water
  • 0,5 tsp Salt
  • 2 piece Radishes for garnish
  • 4 piece Coriander leaves for garnish


Chili chicken breast fillet:

  • Wash the chicken breast fillet, pat dry with kitchen paper and cut into strips. Clean / remove the threads from the sugar snap peas, wash and cut in half at an angle. Clean and wash the spring onions, cut the greens diagonally into pieces. Slice the tuber diagonally. Clean / core the chilli pepper, wash and finely dice. Heat the wok, add sunflower oil (1 tbsp), heat, fry the chicken breast fillet strips vigorously / stir-fry and slide them to the edge of the wok. Add the vegetables (sugar pea halves, spring onion pieces and chili pepper cubes) and fry / stir-fry. Deglaze / pour in the chicken broth (200 ml) and sprinkle with sweet chilli sauce (1 tbsp), hot chilli sauce (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), lemon juice ( 1 strong splash), glutamate (½ teaspoon / alternatively 21/2 teaspoons instant chicken broth) and chili oil (½ teaspoon) and let everything simmer for about 5 - 6 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.

Basmati rice:

  • Bring the basmati rice (75 g) to the boil in salted water (175 ml / ½ teaspoon salt), stir well and cook with the lid on the lowest setting for approx. 20 minutes.


  • Press the basmati rice into a cold rinsed cup and turn it onto the plate. Add the chili chicken breast fillet and garnish with a radish and a coriander leaf each, serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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