Ingredients (Serves 5)
1. Boneless chicken – Around 700 – 750 gm, cut into thin strips
2. Egg white – of one egg
Ginger-garlic paste – 2 tsp
Soy sauce – 1.5 tsp
Chilly sauce / chilly garlic sauce – 1.5 tsp
Salt – 2 – 3 pinches or as required
3. Corn starch – 1 tbsp
All purpose flour / maida – 2 tbsp
4. Oil – To deep/ shallow fry
5. Dried red chilies – 2 – 3, cut into small pieces
Cashews – 8 – 10
Ginger – 1 tsp, finely chopped
Garlic – 2 medium, chopped
Green chilly – 1, finely chopped
Onion – 1/2 cup, sliced
Green and red bell pepper / capsicum– 1/2 cup each
Celery – 2 tbsp, chopped
Spring onion (white part) – 2 tbsp
6. Tomato ketchup – 1 tbsp
Soy sauce – 1.5 tsp
Pepper powder – 1 pinch
Salt – 1 – 2 pinches or as required to taste
7. Spring onion (green part) – 2 – 3 tbsp
Method
1. Combine the chicken pieces with tingredients numbered 2 and 3. Deep-fry the chicken pieces until browned and done, around 3 – 4 minutes at medium-high heat.
2. Heat 1.5 tbsp oil in a pan at medium-high heat. Add dried red chilies and cashews. Stir for a minute. Add ginger, garlic, green chilly and onion. Stir for a minute and then add the bell pepper, celery and spring onion. Stir-fry for 1 – 2 minutes at high heat. Add tomato ketchup, soy sauce and pepper powder. Mix well and add the fried chicken pieces. Stir-fry for a couple of minutes. Sprinkle chopped spring onion and switch off. Serve as an appetizer or as a side-dish for noodles/fried rice. We had it with soba noodle (buck wheat) stir-fry. Enjoy!
Recipe Courtesy – Slightly adapted from Annies Kitchen
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