Tuesday, July 13, 2010

10-Minute Soy Sauce Chicken

Quick. Easy. Tasty. These three words sum up this 10-minute chicken. If you have some boneless chicken, soy sauce, ginger, garlic, onions and green bell peppers, you can head straight to the kitchen. And yes, don’t forget a handful of green chilies from your kitchen garden!

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Ingredients for Soy Sauce Chicken are:

400 grams boneless chicken breasts, cut into bite-size pieces
1 small green bell pepper/ capsicum, cut into cubes
1 medium size red onion, quartered
2-3 green onions sliced fine
Handful of green chilies chopped coarsely
5-6 fat cloves of garlic chopped
1 tablespoon of ginger-garlic paste
2 tablespoons white vinegar
Half cup soy sauce
Green chili sauce
2 tablespoons cornstarch
Pinch of black pepper 
Few drops of red food color
Canola oil

Marinade the chicken pieces in quarter cup soy sauce, vinegar and ginger-garlic paste for four hours. This is how it will take you just 10 minutes to cook it!

Just before you are ready to eat, heat oil in a wok. Drain off the excess liquid from the marinated chicken. Add 5-6 drops of red food color and cornstarch and mix well.

Shallow fry the chicken pieces for 2-3 minutes and remove with a slotted spoon. In the remaining oil, add the chopped garlic, green chilies and sauté for a minute. Add the chopped red onions and bell peppers and coat them nicely with the garlic and chilies for a couple of minutes. Now add quarter cup of soy sauce and green chili sauce to taste. Mix well. Throw in the pieces of chicken in the sauce and give it a good stir. We don’t add any salt in this recipe as soy sauce already has a high content of sodium in it.

IMG_9565Season with freshly crushed black pepper and garnish with chopped green onions. Serve hot with rice or noodles.
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8 comments:

GB said...

Oh! I never marinated this before- that's the trick then! see that's why we need you foodie bloggers... :)

The way i make mine is with the manchurian base minus the fried dumplings (make sense?)....have to try this sometime this week!

? said...

What kind of chillies are those purple ones?
I have one with dark purplish leaves with the fruits round and almost black/purplish.

Sayantani said...
This comment has been removed by the author.
PreeOccupied said...

@GB, the marinated chicken is much juicer, and remains tender. Try it.

@?, I bought this then little chili plant from Chinatown. The Chinese woman selling it spoke to English and I speak to Mandarin, hence I really don't know the name. The plant is doing pretty well, sprouting new flowers and little purple chilies. I call it "Mr Deep Purple".

@Sayantani, Eta decorative na, you can eat it. Though its not as hot as the regular "green" chilies.

Sharmila said...

Just my kind of dish with my fav words ... quick, easy. Just like my quick chilli chicken.
Gaach theke fresh lonka tule kotodin khaini. :-)

? said...

The chilli plant I have is a decorative one and is known as: Ornamental Black Pearl and the peppers are supposed to very hot.
We post a picture

Sushma Mallya said...

Mouthwatering, and so simple too with not many ingredients...would love to try this soon....

The knife said...

this is so my type of cooking. Have done something similar a few times. Might cook it up once I get out of my cup'o noodles mood