Sri Lankan Deviled Chili Chicken Breast Stir-Fry is a bold, fiery dish that brings street-food energy straight to your kitchen. Tender chicken breast strips are stir-fried over high heat until they become juicy and lightly charred. Then, they are tossed in a glossy, spicy-sweet sauce packed with flavor. Every bite delivers that classic “deviled” kick Sri Lankan food lovers crave.
What makes this dish shine is the balance of heat, tang, and sweetness. Green chilies, garlic, ginger, and onions are quickly sautéed. Then, they are mixed with soy sauce, chili sauce, and a touch of sugar or ketchup. This creates that signature sticky coating. Bell peppers and spring onions add crunch and freshness, making the stir-fry vibrant and irresistible.
This deviled chili chicken is perfect as a quick weeknight meal. It also serves as a crowd-pleasing party dish. It pairs beautifully with fried rice, noodles, or even plain steamed rice. It’s fast, flavorful, and customizable. Adjust the chilies to control the heat. Enjoy a restaurant-style Sri Lankan favorite right at home. 🌶️🍗
Ingredients for deviled chili chicken breast stir-fry
Ingredients mentioned below use standard measuring cups and spoons.
- 500 – 750g of medium-sized chicken pieces(use chicken breast)
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- Salt to season
- 1/4 cup oil
- 1 tablespoon of ginger garlic paste
- 2 large onions cut into wedges
- 4 capsicums(banana peppers) cut into slices(substitute with bell peppers)
- 3 medium-sized tomatoes cut into wedges
- 1 teaspoon of chili flecks(increase if you need more heat)
- 2 tablespoons of oyster sauce
- 2 tablespoons of soy sauce
- 4 tablespoons of ketchup
Instructions – Sri Lankan Deviled Chili Chicken Breast Stir-Fry
- Have all your ingredients prepped and ready before you begin cooking.
- Cut the chicken breast into bite-sized pieces and place them in a bowl.
- Add turmeric, chili powder, and 1/2 teaspoon salt to the chicken. Mix well and let it marinate for 15 minutes.
- For a healthier option, you can use an air fryer method instead of frying the chicken.
- Heat oil in a pan over low-medium heat and cook the chicken. Stir constantly to ensure even cooking and avoid burning. This should take about 10–15 minutes. Once done, set aside.
- In the same pan, add ginger garlic paste, onions, capsicum (bell peppers), and tomatoes.
- Sauté over medium heat until the capsicum is slightly soft but still has a bit of crunch, about 5–10 minutes.
- Add ketchup (4 tbsp), soy sauce (2 tbsp), oyster sauce (2 tbsp), and chili flakes (1 tsp).
- Mix well and cook over medium-low heat for 5–7 minutes until the sauce thickens slightly.
- Add the cooked chicken back into the pan and toss well to coat with the sauce. Cook for another 2 minutes over medium heat.
- For a milder, kid-friendly version, add a few extra spoons of sweet chili sauce.
- Optional: Add 1/4 cup thick coconut milk for a richer, slightly creamy texture and a bit of gravy.
- Taste and adjust seasoning—add salt if needed or a tablespoon of sugar if the dish is too spicy.
- Serve warm with rice or as a delicious party appetizer. 🌶️🍗
Serving Suggestions
- Serve with plain steamed rice or basmathi rice
- Pair with egg fried rice or vegetable fried rice
- Enjoy alongside noodles or kottu roti
- Serve as a side dish with dhal curry and sautéed greens
- Pair with a fresh cucumber and onion salad to balance the heat
- Serve as a spicy appetizer or party dish
- Garnish with spring onions, fried onions, or extra green chilies
Note and Tips for deviled chili chicken breast stir-fry
- Cut the chicken breast into even strips so it cooks quickly and stays tender.
- Stir-fry on high heat for that authentic deviled flavor and slightly smoky finish.
- Adjust green chilies and chili sauce to control the spice level.
- Do not overcook the chicken—remove it as soon as it’s just cooked to keep it juicy.
- Use a heavy pan or wok to prevent the sauce from turning watery.
- Add bell peppers and onions at the end to keep them crunchy.
- A splash of vinegar or lime juice enhances the classic Sri Lankan deviled taste.
Video
Frequently Asking Questions (FAQs)
Can I use chicken thighs instead of chicken breast?
Is Sri Lankan deviled chili chicken very spicy?
Can I make this dish ahead of time?
What can I use if I don’t have chili sauce?
Can this dish be made gluten-free?
How do I keep the chicken tender?
Sri Lankan deviled chili chicken breast stir-fry.
Sri Lankan Deviled Chili Chicken Breast Stir-Fry is a bold, fiery dish that brings street-food energy straight to your kitchen. Tender chicken breast strips are stir-fried over high heat until they become juicy and lightly charred. Then, they are tossed in a glossy, spicy-sweet sauce packed with flavor. Every bite delivers that classic “deviled” kick Sri Lankan food lovers crave.
Ingredients
- 500-750 g of medium-sized chicken pieces,(use chicken breast)
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- Salt to season
- 1/4 cup oil
- 2 tablespoons of ginger garlic paste
- 2 large onions, cut into wedges
- 4 capsicums(banana peppers), cut into slices(substitute with bell peppers)
- 3 medium-sized tomatoes, cut into wedges
- 1 teaspoon of chilli flecks, (increase if you need more heat)
- 2 tablespoons of oyster sauce
- 2 tablespoons of soy sauce
- 4 tablespoons of ketchup
Instructions
- Have all your ingredients prepped and ready before you begin cooking.
- Cut the chicken breast into bite-sized pieces and place them in a bowl.
- Add turmeric, chili powder, and 1/2 teaspoon salt to the chicken. Mix well and let it marinate for 15 minutes.
- For a healthier option, you can use an air fryer method instead of frying the chicken.
- Heat oil in a pan over low-medium heat and cook the chicken. Stir constantly to ensure even cooking and avoid burning. This should take about 10–15 minutes. Once done, set aside.
- In the same pan, add ginger garlic paste, onions, capsicum (bell peppers), and tomatoes.
- Sauté over medium heat until the capsicum is slightly soft but still has a bit of crunch, about 5–10 minutes.
- Add ketchup (4 tbsp), soy sauce (2 tbsp), oyster sauce (2 tbsp), and chili flakes (1 tsp).
- Mix well and cook over medium-low heat for 5–7 minutes until the sauce thickens slightly.
- Add the cooked chicken back into the pan and toss well to coat with the sauce. Cook for another 2 minutes over medium heat.
- For a milder, kid-friendly version, add a few extra spoons of sweet chili sauce.
- Optional: Add 1/4 cup thick coconut milk for a richer, slightly creamy texture and a bit of gravy.
- Taste and adjust seasoning—add salt if needed or a tablespoon of sugar if the dish is too spicy.
- Serve warm with rice or as a delicious party appetizer. 🌶️🍗
Notes
- Cut the chicken breast into even strips so it cooks quickly and stays tender.
- Stir-fry on high heat for that authentic deviled flavor and slightly smoky finish.
- Adjust green chilies and chili sauce to control the spice level.
- Do not overcook the chicken—remove it as soon as it’s just cooked to keep it juicy.
- Use a heavy pan or wok to prevent the sauce from turning watery.
- Add bell peppers and onions at the end to keep them crunchy.
- A splash of vinegar or lime juice enhances the classic Sri Lankan deviled taste.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 248Total Fat: 19gSaturated Fat: 1gUnsaturated Fat: 17gCholesterol: 0mgSodium: 858mgCarbohydrates: 21gFiber: 4gSugar: 10gProtein: 4g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
