When you’re juggling homework, dinner, and everything in between, it’s hard to imagine squeezing in the time to cook something special. Well, that’s why I love these convenient, family-friendly recipes, like my Tori Chili . It’s quick to make, full of flavor, and will leave everyone at the dinner table asking for seconds.
A few nights ago, I was running late from work and needed something that was fast yet satisfying. That’s when I remembered this loveable Tori Chili recipe. Instead of ordering takeout, I whipped it up in 30 minutes flat, and my kids couldn’t stop singing its praises!
Why you’ll love this recipe
This Tori Chili is not only a hit with the kids, but it’s a meal I can feel good about serving. Packed with lean chicken breast and flavored with ginger and garlic, it’s both fulfilling and healthy. Plus, it pairs perfectly with simple scrambled eggs for an extra protein punch. So, whether you’re in need of a quick weeknight dinner or a cozy weekend meal, this recipe has you covered.
Ingredients
- 300 g chicken breast
- 1 pinch salt
- 1 pinch ground white pepper
- ½ tbsp sake
- 1 egg white
- 1 tbsp potato starch (katakuriko)
- ½ tbsp cooking oil
- 3 tbsp water
- ½ tbsp light brown sugar
- 2 tbsp tomato ketchup
- 1 tbsp sake
- 1 tsp Chinese-style chicken bouillon powder
- ½ tsp dashi granules
- 1 tsp cooking oil
- ½ Japanese leek (naganegi), white part, finely diced
- 3 garlic cloves, finely diced
- 1 tbsp ginger root, finely diced
- ½ tbsp chili bean sauce (toban djan)
- 1 tsp lemon juice
- 1 tsp toasted sesame oil
- ½ tbsp chili oil
- 2 tbsp green peas
- Finely chopped green onions, optional garnish
- ½ tbsp butter
- 1 egg
- 1 egg yolk
- Salt and pepper to taste
Step-by-step instructions
- Cut the chicken breast into large bite-sized pieces and place them in a bowl. Sprinkle with salt, ground white pepper, and sake, and mix thoroughly.
- Add the egg white to the bowl, saving the yolk for later, and mix until the chicken is fully covered.
- Add potato starch and mix again to coat the chicken pieces evenly.
- Pour cooking oil into the bowl and mix once more. Let it rest for 5–10 minutes.
- In a small bowl, mix all sauce ingredients together and set by the stove for later.
- Heat a large pan or wok over medium heat and add cooking oil. Once hot, add the chicken and fry until browned on both sides. Transfer the chicken to a plate and set aside.
- In the same pan, add more oil along with the finely diced leek, garlic, and ginger. Fry until fragrant.
- Add the chili bean sauce and let it heat for 1 minute to release its flavor.
- Add the prepared sauce and heat until it’s gently bubbling.
- Add the chicken back to the pan along with the lemon juice, toasted sesame oil, chili oil, and green peas. Cook until warmed through and the sauce is thick and glossy. Remove from heat.
- In a new pan, heat on low and melt butter. Crack the egg into a bowl, add the egg yolk, whisk, and pour into the pan. Mix continuously until cooked to your liking and season with salt and pepper.
- Serve scrambled egg and Tori Chili on the same plate and sprinkle with chopped green onions.
Recipe tips & variations
Feel free to switch up the chicken with tofu for a vegetarian version or toss in different vegetables like bell peppers or snap peas for added crunch. Adjust the chili bean sauce to match your family’s heat tolerance, and if you’re out of sake, a touch of white wine or chicken broth works in a pinch.
Storage & reheating
If there are any leftovers (a big “if” with my family), you can store this Tori Chili in the fridge for up to 3 days. Just make sure to reheat it in a pan over medium heat to maintain its delicious flavors and textures.
FAQs
How spicy is this Tori Chili?
It’s moderately spicy due to the chili bean sauce, but you can always adjust it to your taste.
Can I make this dish gluten-free?
Absolutely! Just ensure your soy sauce and bouillon are gluten-free alternatives.
What can I serve with this chili?
Apart from the scrambled eggs, it goes great with steamed rice or a side of noodles.
Recipes you may like
If you’re a fan of this Tori Chili , you might also enjoy our Chili Cheese Fries , Chili Garlic Udon Noodles , and Easy Healthy Chili .
Easy Tori Chili
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A quick and satisfying Tori Chili recipe that’s perfect for busy weeknights and family dinners.
Ingredients
- 300 g chicken breast
- 1 pinch salt
- 1 pinch ground white pepper
- 1/2 tbsp sake
- 1 egg white
- 1 tbsp potato starch (katakuriko)
- 1/2 tbsp cooking oil
- 3 tbsp water
- 1/2 tbsp light brown sugar
- 2 tbsp tomato ketchup
- 1 tbsp sake
- 1 tsp Chinese-style chicken bouillon powder
- 1/2 tsp dashi granules
- 1 tsp cooking oil
- 1/2 Japanese leek (naganegi), white part, finely diced
- 3 garlic cloves, finely diced
- 1 tbsp ginger root, finely diced
- 1/2 tbsp chili bean sauce (toban djan)
- 1 tsp lemon juice
- 1 tsp toasted sesame oil
- 1/2 tbsp chili oil
- 2 tbsp green peas
- Finely chopped green onions, optional garnish
- 1/2 tbsp butter
- 1 egg
- 1 egg yolk
- Salt and pepper to taste
Instructions
- Cut the chicken breast into large bite-sized pieces and place them in a bowl. Sprinkle with salt, ground white pepper, and sake, and mix thoroughly.
- Add the egg white to the bowl, saving the yolk for later, and mix until the chicken is fully covered.
- Add potato starch and mix again to coat the chicken pieces evenly.
- Pour cooking oil into the bowl and mix once more. Let it rest for 5–10 minutes.
- In a small bowl, mix all sauce ingredients together and set by the stove for later.
- Heat a large pan or wok over medium heat and add cooking oil. Once hot, add the chicken and fry until browned on both sides. Transfer the chicken to a plate and set aside.
- In the same pan, add more oil along with the finely diced leek, garlic, and ginger. Fry until fragrant.
- Add the chili bean sauce and let it heat for 1 minute to release its flavor.
- Add the prepared sauce and heat until it’s gently bubbling.
- Add the chicken back to the pan along with the lemon juice, toasted sesame oil, chili oil, and green peas. Cook until warmed through and the sauce is thick and glossy. Remove from heat.
- In a new pan, heat on low and melt butter. Crack the egg into a bowl, add the egg yolk, whisk, and pour into the pan. Mix continuously until cooked to your liking and season with salt and pepper.
- Serve scrambled egg and Tori Chili on the same plate and sprinkle with chopped green onions.
Notes
- Feel free to switch up the chicken with tofu for a vegetarian version or toss in different vegetables like bell peppers or snap peas for added crunch.
- Adjust the chili bean sauce to match your family’s heat tolerance, and if you’re out of sake, a touch of white wine or chicken broth works in a pinch.
- Store leftovers in the fridge for up to 3 days and reheat in a pan over medium heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg