Spicy chicken fillets with apple

    30 min

    The is a spicy dish of tender chicken, apples, celery and peppers. Perfect when served with a bowl of steamed white rice. Alternatively, you can serve it with flour tortillas, pitta breads or in sandwiches.

    26 people made this

    Serves: 2 

    • 2 tablespoons olive oil
    • 1/2 apple, cut into chunks
    • 1 stick celery, cut into chunks
    • 1/2 green pepper, cut into chunks
    • 1/3 onion, cut into bite-size pieces
    • 340g mini chicken fillets, cut into chunks
    • 1 tablespoon Korean hot pepper paste (Kochujang)
    • 4 tablespoons dry white wine
    • 1 pinch lemon pepper
    • 2 tablespoons caster sugar
    • 1 tablespoon finely chopped garlic
    • 1 pinch ground black pepper

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat the olive oil in a frying pan over medium heat. Stir in the apple, celery, pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic and pepper. Cook the chicken until no longer pink in the centre, about 5 minutes.

    Korean hot pepper paste

    Can be found online or in Chinese/Oriental stores.

    Cook's note

    Feel free to substitute in chicken breasts or thighs

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    Reviews & ratings
    Average global rating:

    Reviews in English (25)


    When I was living in Korea there was a restaurant that served what we called, "Chilli Chicken." This is almost that exact chicken! I loved this dish so much that I was considering flying back there on vacation just to have it again. I also added come red pepper flakes to the recipe. We love spicy food! Thank you!  -  21 Jan 2010  (Review from Allrecipes US | Canada)


    I was in a bit of a rush and couldn't find gochujang at my local store. So I opted for a Thai Sweet Chili Sauce and hoped for the best. It was more sweet than it was spicy, but both my husband and I loved it! I really want to try the Korean hot pepper paste next time. Either way, I will definitely be making this again! Thanks for the great recipe!  -  27 Jan 2010  (Review from Allrecipes US | Canada)


    Was a little aprehensive when I read this recipe as I don't normally like spicy foods. I have to say it wasn't really that spicy. It has a lot less punch than your standard buffulo wings. It is sweet to start and then a hint of "heat" afterward. I loved it and so did everyone else thats tried it. I would give it 5.5* P.S. had trouble finding hot pepper paste. Had to go to asian market.  -  25 Apr 2010  (Review from Allrecipes US | Canada)