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!
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
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.