Chili Chicken Ii - cooking recipe

Ingredients
    1/2 teaspoon cider vinegar
    1 teaspoon soy sauce
    2 tablespoons ginger garlic paste
    1 tablespoon chili sauce
    salt to taste
    1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
    1 tablespoon vegetable oil
    1 onion, chopped
    1 green bell pepper, chopped
    1 tomato, chopped
    1 teaspoon cornstarch
    1/2 cup water
Preparation
    In a glass dish mix together the vinegar, soy sauce, ginger garlic paste, chili sauce and salt. Place chicken in dish, cover and marinate in the refrigerator for 3 to 4 hours.
    Remove chicken pieces from dish and set marinade aside. Saute chicken pieces in a small skillet in a little bit of oil. Then heat oil in a medium skillet and saute onions, bell pepper and tomato. Add the marinade and sauteed chicken pieces. Cover skillet and let all simmer for 5 to 7 minutes, or until chicken is cooked through and no longer pink inside. Combine cornstarch and water and mix together to make a paste. Add paste to skillet and stir until mixture thickens.

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