Chili Chicken – Indian cuisine recipe wagon presents a lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Chili Chicken
INDIAN CUISINE RECIPE WAGON: Chili Chicken (Mirch Wali Murgh)
This spicy dish is a hybrid influenced buy Chinese elements, and the piquant flavors of the soy sauce blend well with the sharpness of the Tumeric and green chilies.
2 tablespoons soy sauce
1 tablespoon tomato paste
¼ teaspoon freshly ground black pepper
1 tablespoon tomato sauce
2 tablespoons cornstarch
1 teaspoon chili sauce
½ teaspoon turmeric
1 teaspoon malt vinegar or distilled white vinegar
¼ teaspoon salt
1 teaspoon sugar
¼ cup peanut or vegetable oil
1 pound boneless, skinless chicken breast, cut into strips
2 garlic cloves, chopped
1 onions, sliced, plus extra cut into rings for certain serving
1 green chili, chopped, plus extra sliced
the soy sauce, tomato paste, chili sauce, tomato sauce, vinegar, black pepper, and sugar together in a small bowl and set aside.
Put the chicken strips in a large bowl with cornstarch, turmeric, and salt and mix well.
the oil in a large skillet or wok over medium heat. Include the chicken pieces and fry, stirring occasionally, or until they change color. Remove the chicken pieces from the pan with a slotted spoon and set aside.
Add the garlic and into the oil remaining in the pan and fry, 3 minutes.
Include the green chilies and fry one minute. Return the chicken pieces to the pan and fry 1 minute longer.
in the spicy sauce and stir two minutes, or until the chicken pieces are cooked through. Check by cutting into a piece of chicken – the juices should run clear. Serve hot topped with onion rings and sliced green chilies.
You can carry your hot lunch in a heated lunch tote.
INDIAN CUISINE CHEF