Ingredients (Serves 3 – 4)
1. Chicken thighs – 300 – 350 gm, cut into strips
2. Chilly garlic sauce – 1 tsp
Soy sauce – 1 tsp
Egg – 2 tbsp, beaten
Corn flour – 1 tbsp
Salt and pepper- As required
Marinate chicken pieces with ingredients numbered 2 for 20 minutes.
Other ingredients
3. Vegetable oil – 2 – 2.5 tbsp
4. Onion – 1/2 cup, cubed
Garlic – 3 large, finely chopped
5. Capsicum, red and green – 1/2 cup each
Celery – 2 tbsp, chopped (optional)
Spring onion (white part) – 2 tbsp, chopped
6. Sesame seeds – 1 tbsp
7. Sugar – 1 tsp
8. Vinegar – 1 tsp
Soy sauce – 2.5 tsp
Chilly garlic sauce – 1 tbsp
9. Corn starch – 2 tsp dissolved in 1/2 cup water
10. Salt and pepper – To taste
11. Spring onion and cilantro – 2 tbsp, to garnish
Method
1. Heat 2 – 2.5 tbsp oil in a pan at medium-high heat and shallow fry the marinated chicken pieces for about 3 – 4 minutes on each side or until browned and done. Transfer to a plate and set aside.
2. In the remaining oil at high heat, add onion and garlic. Stir-fry until onion turns transparent. Add capsicum, celery and spring onion. Stir-fry for 1 – 2 minutes. Add sesame seeds and stir-fry for 1 minute. Next add fried chicken pieces.
3. Meanwhile in a small pan, heat 1 tsp sugar until it caramelizes (takes about 2 – 3 minutes). Bring down the heat to low and add vinegar, soy sauce and chilly garlic sauce. Mix well and immediately add corn starch in 1/2 cup water. Stir for about 30 – 45 seconds until it gets thickened. Pour this sauce over the chicken and veggies. Stir-fry at high heat for 1- 2 minutes until chicken is well-coated with the sauce. Serve hot with noodles / fried rice.
Recipe Courtesy – Zahera Ummat
Add comment