This is one classic example of Indo-Chinese dish which can be savored as an appetizer or served as a side for fried rice and noodles as well. I have always been a great lover of Indo-Chinese food and this one is my favorite.
Ginger Chicken / Indo-Chinese Chicken / Spicy chicken /
| Ingredients | |
|---|---|
| 4 | Boneless Chicken tenders (1/2 kg or 1 pound) |
| 1 small | Red Onion |
| 1 small | Bell pepper (preferably green) |
| 3 inch | Ginger (julienned/ finely chopped) (for marination) |
| 1 tsp | Ginger garlic paste |
| 5 | Green chilies (slit open) |
| 1 tsp | Dark Soy sauce |
| 1 tbsp | Red or Green Chili sauce |
| 3/4 tsp | Salt |
| 1/2 tsp | White pepper powder |
| 3 stalks | Spring onions (Chopped) |
| 2 Tbsp | Oil |
| 2 tsp | Cornstarch powder |
| 1 pinch | Sugar |
Instruction:
This preparation turns better with wide shallow pan as all the ingredients gets cooked evenly over high flame. Cut the chicken tenders into bite size pieces. coat them with the little salt, pepper, ginger pieces and cornstarch powder. Let marinate for 10-15 minutes. (Just ignore marination if you run out of time)
Heat oil in a pan, add the marinated chicken pieces and brown them on high flame. Now add the chopped onion, green peppers, green chillies, ginger garlic paste, sugar, salt, pepper powder, dark soy sauce , chilli sauce and ginger strips. Toss them over high flame for couple of minutes. Let the veggies turn tender, garnish with spring onions and switch off. Serve hot as an appetizer or as a side for Fried rice.
Notes:
Yield- 3 adult servings
I have used Chings Dark Soy and red Chili sauce.
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