This easy Indian dinner recipe is a hybrid influenced by 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
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Stir 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.
Heat 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.
Fold 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.
Cuisine Writer
