Sweet and Spicy Stir Fried Chicken..and the magic ingredients is…

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Sweet and Spicy Stir Fried Chicken…everyone has one or two ketchup recipes up their sleeve and so do I…here is one of them. 

Sweet and Spicy Stir Fried Chicken

Ingredients:

  • Chicken, Boneless and skinless, either all breast or all thigh, 300 gms
  • Garlic, finely chopped, 2-3 cloves
  • Soy Sauce, 1 tbsp
  • Chili sauce, 3 tbsp
  • Tomato ketchup, 3 tbsp
  • Chicken stock, 2 tbsp (or more if you need a slight more sauce to eat with rice)
  • Bell peppers, mixed colours, cut into strips, about 1 ½ cups
  • Onion, cut into wedges, petals separated, 1 medium size
  • Salt, if needed
  • Pepper, if needed
  • Oil, 2 tbsp
  • Spring/Green Onions/Scallions, only the green portion, finely chopped, a handful for garnishing

For the marinade:

  • Fresh Ginger paste, 1 tsp
  • Fresh garlic paste, 1 tsp
  • Soy Sauce, 1 tbsp
  • Corn starch, 1 tbsp

Instructions

Wash and clean the chicken. Remove all the extra fat and cut into thin strips.

Marinate the chicken with corn starch, soy sauce, ginger paste and garlic paste for about half an hour to overnight in the fridge. If you are marinating overnight, get the chicken back to room temperature before you start cooking.

Heat a large wok or frying pan over high heat.

Heat 1 tbsp oil and add in the chicken.
Toss the chicken around and keep turning the pieces so that they cook evenly.

The chicken would be done in about 5-6 minutes. Lower the heat take the chicken out and keep aside.

Get the heat back to high and add in the remaining 1 tbsp oil.

Add in the garlic. Once the garlic starts to change colour, add the onions and bell peppers. Let them cook for a minute or so.

Add in the soy sauce, chili sauce, tomato ketchup, chicken stock and mix around. Let the vegetables cook with the sauces for a couple of minutes.

Add back the chicken, toss and mix everything well together so that the chicken gets coated well. Taste and adjust seasonings

Serve immediately, garnished with finely chopped spring onions.

 

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