An appreciation of Indo-Chinese fusion cuisine
Prep time: 10 min, Cooking time: 15 min | Serves: 4
2-3 chicken breasts, cut into 1-inch cubes
1 medium-sized onion, sliced thin
1 tbsp ginger, finely chopped
1 tbsp garlic, finely chopped
2-3 green chillies, finely chopped
2 tbsp green onion, chopped
2 tbsp soy sauce
1 tbsp corn starch mixed with 3 tbsp water salt, to taste
1/2 tsp crushed black pepper
1/2 tsp red chili powder
1 cup water
2 tbsp cooking oil
HEAT oil in a non-stick pan and saute chopped green chillies, ginger and garlic till fragrant. Add chopped onions and fry till lightly brown.
ADD chicken pieces, and stir-fry till chicken gets cooked.
ADD salt, pepper, chili powder and soya sauce and cook for a minute. Add water and allow to come to a boil.
ADD corn starch mixture and stir till sauce thickens. Cover cook for 2-3 minutes, and garnish with chopped green onions.
Serve over warm steaned rice. Need to warn you though, eat with caution, for this can be very, very spicy!