Chicken Chilli

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This version of Chicken Chilli is an easy to cook one. We all love Chinese cuisine so I thought I’d share this recipe with you. My boys can finish a bowl full of this Chicken Chilli in minutes. J So here’s one from my Chinese Kitchen. Happy Cooking!! J

Ingredients :
·         2 Chicken Breasts (boneless)
·         1 tsp. fresh Ginger paste
·         1 tsp. fresh Garlic paste
·         3 fresh Green Chillies (chopped finely)
·         10 flakes of garlic (chopped finely)
·         1 tsp. light Soya Sauce
·         1 tbsp. dark Soya Sauce
·         1 tsp. Rice Vinegar
·         2 tbsps. Corn flour
·         1 tsp. plain flour (Maida)
·         ¼ tsp. Sugar
·         ½ Egg white (beaten lightly)
·         3 stalks Spring Onions (only green; chopped into ½ inch pieces)
·         2 med. Capicum (diced or cut into thick strips)
·         3 tbsps. Vegetable oil
·         Few sprigs of fresh Coriander (chopped)
·         Salt & pepper to taste
Method :
Wash the chicken breasts & cut them into strips or dice them.
Put ginger- garlic pastes, light soya sauce, egg white, cornflour, maida, sugar in a bowl & mix well.
Add boneless chicken pieces;  mix well again & let it marinate for about ½ an hour.
In a large wok, heat the oil till hot.
Reduce heat to med., add the chopped garlic, green chillies;  sauté for a few seconds & push it to the side of the wok.
Then add chicken pieces in the centre of the wok & saute continuously till the chicken cooks evenly.
Now add diced capsicum, dark soya sauce, rice vinegar & stir fry.
Finally add chopped spring onion greens & coriander & toss.
Adjust salt & pepper to taste.
Serve hot as a starter.
 Tip :
·         It is important to use a non – stick wok if stir frying.
·         If you wish, you can deep fry the marinated chicken pieces before stir frying with rest of the ingredients.
·         In case the chicken starts sticking to the wok you can sprinkle a little water or use fresh chicken stock if it is handy.  

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