Chicken Breast Chunks in an Amazing Pepper Sauce

Categories: Chicken breast recipes, Lunch Recipes, Main courses, Sukkot recipes

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Chicken Breast Chunks in an Amazing Pepper Sauce

This is one of my favorite lunch recipes to make. Trust me, it’s amazing. All my favorite things feature in one recipe. Onion, garlic, peppers, and tender chicken breast. Impossible to resist! See how you can make finger-licking good food from a few simple ingredients that most of us have on hand.

Makes 5 servings


700 grams chicken breast, cut into small / medium chunks

For the marinade:
1 heaped tsp paprika
1/2 tsp baking soda
1 tsp minced garlic
4 Tbsp olive oil
1 Tbsp chicken bouillon

1.5 cups flour

3 large red peppers
1 onion
2 cloves of garlic
2 cups water
1 Tbsp tomato paste
1 Tbsp sweet chili sauce
1 Tbsp paprika
1/2 tsp sugar
3/4 Tbsp chicken bouillon
Salt (if needed, to taste)


1. Mix the cubes of chicken breast with the paprika, baking soda, olive oil, crushed garlic, and chicken bouillon. Leave to marinate for 30 minutes.

2. Dice the vegetables, sauté the peppers for around 5 minutes, add the onion and continuing sautéing for around 2 minutes then add the garlic, sauté for another minute and add the tomato paste, water, chili, paprika, and chicken bouillon and cook for 20 minutes on low-medium heat.

3. Working in two batches, mix half the chicken breast with the flour, dusting off excess and fry on medium-high heat for around 3 minutes, stirring occasionally. Remove for the pan, wipe the pan clean and repeat with the second batch of chicken.

4. Place the chicken into the sauce along with 1/2 cup of water and cook for 5 minutes, stirring occasionally. Remove form the heat.

Good to know…
You can skip step 3 and fry without the flour, just cook for longer and adjust the amount of water to reach the desired consistency.

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