Servings: 4 servings
Calories: 320kcal
Equipment
- large pan
- Mixing bowl
Ingredients
Chicken Marinade
- 500 g Boneless chicken cut into cubes
- 2 tablespoons Soy sauce for rich umami depth
- 1 tablespoon Chili sauce to kick up the heat
- 1 tablespoon Ginger-garlic paste for aromatic goodness
- 1 teaspoon Black pepper adds subtle spice
- 1 tablespoon Cornflour helps create a delightful crispiness
- Salt to taste
Cooking
- 2 tablespoons Oil for sautéing
- 1 Onion sliced
- 1 Bell pepper sliced
- 2 Green chilies chopped
- 2 tablespoons Vinegar for tangy brightness
Garnish
- Spring onions for garnish, adding a fresh crunch
Instructions
Marinating and Cooking
- Marinate the chicken by combining it with soy sauce, chili sauce, ginger-garlic paste, black pepper, cornflour, and salt in a bowl. Cover and let it sit for 30 minutes.
- Heat oil in a large pan over medium heat until shimmering.
- Add the marinated chicken to the hot oil. Cook for about 5-7 minutes until browned.
- Stir in the sliced onion, bell pepper, and chopped green chilies. Sauté for another 3-4 minutes until vegetables are tender.
- Pour in the vinegar and cook for an additional 5 minutes.
- Garnish with freshly chopped spring onions before serving.
- Serve hot with your favorite rice or noodles.
Notes
For a spicier kick, drizzle with extra chili sauce before serving.
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 15g | Protein: 25g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 890mg | Potassium: 380mg | Fiber: 2g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 60mg | Calcium: 40mg | Iron: 2mg
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