This is our favorite recipe, to be made anytime. If I ask my son, what shall I make for dinner or lunch, he would say "chili chicken" or "grilled salmon". I make this recipe, so many times.... usually, in a rush at last minute, so never had time to properly photograph it. I had photographed this, long time back and I did not like the pictures, so I want to do it again sometime, but as I said, I always make it in a hurry.... so if I make it in leisure, will try to take better photographs for this recipe.
Ingredients:
- about 400 gms chicken fillets( or breasts)
- 1 red and 1 green capsicum
- 1 red onion
- 7 garlic flakes
- 1 inch piece of ginger
- 3 green chilies
- 1 red chili
- 2 tbsps dark soy sauce
- 2 -3 tsp vinegar
- salt and pepper to taste
- 1 tbsp oil
- 1/2 tsp of ajinomoto( msg-- optional)
- a bunch of spring onions chopped for garnish
Recipe:
- Wash and clean the chicken. Pat it dry with kitchen paper. Chop into 1/2 inch pieces.
- Grate 4 garlic cloves and ginger, chop 2 chilies and keep them in a bowl.
- Add 1 tbsp soy sauce and 1 tsp vinegar and mix well.
- Add chicken pieces to this marinade. Add about 1/2 a tsp of salt and 1 tsp of freshly pounded black pepper.
- Keep it aside covered with cling wrap in a refrigerator for about 1 hour ...to even 24 hours(1 day)
- Mince the remaining 3 pieces of garlic, 1 green and red chili, onions and capsicums.
- Heat a tbsp of oil in a pan.
- Add garlic, chilies and stir-fry on high for 30 secs.
- Add onion, stir-fry again for a minute.
- Add the capsicum, stir-fry for 2 minutes.
- Add another tbsp of soy sauce and 1 to 2 tsp of vinegar.
- Add marinated chicken. Lower the heat to medium and stir-fry .....for 3-5 minutes till the chicken is cooked.
- Serve hot, garnished with spring onions as an accompaniment with rice or just as is ....if it's a snack or an appetizer.
Quantity:
- 3-5 servings with rice/other curry or 2-3 servings as an appetizer
Notes:
- The chicken requires only 4-5 minutes to cook, if they are in small bite size pieces.
- If u get chicken shreds,(like I have got, in the picture) that means, it's slightly over cooked. You need to get a nice even brownish coating. A tip, I recently learnt about cooking chicken from my friend Lakshmi. However, this chicken is delicious, even if it is slightly overcooked.
- You can make it a day ahead... or marinate longer to get maximum flavor.
- Msg can be added after sauteing the onions, before adding capsicum. It gives good flavor to the chicken.
- You can also add a chicken stock cube in the end and some water and corn flour to make a gravy.
- The number of chilis and flavorings, I use..will make it a mildly spicy chicken. Do increase the number of chilies for a fiery taste..... :) Adjust the quantity of soy sauce, vinegar and salt and pepper accordingly.
- For vegetarian version of this recipe -- Try out the chili paneer recipe here....:)
- You can make similar recipe with boiled eggs.
Indo-chinese is a category of cuisine which is available only in India. Fusion of Indian and Chinese, it is as unique as it is delicious. Chili paneer is one of the popular recipes. I have made a healthier version.
I served it with brown rice and a quick-fix corn-prawn curry.
