Chili sauce and ginger-garlic paste form the foundation for a pungent marinade that transforms into a zesty cooking sauce for chicken, onion, bell pepper and tomato.
INGREDIENTS (for 5 servings):
- 1/2 teaspoon cider vinegar
- 1 teaspoon soy sauce
- 2 tablespoons ginger garlic paste
- 1 tablespoon chili sauce
- salt to taste
- 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 tomato, chopped
- 1 teaspoon cornstarch
- 1/2 cup water
In a glass dish mix together the vinegar, soy sauce, ginger garlic paste, chili sauce and salt. Place chicken in dish, cover and marinate in the refrigerator for 3 to 4 hours.
Remove chicken pieces from dish and set marinade aside. Saute chicken pieces in a small skillet in a little bit of oil. Then heat oil in a medium skillet and saute onions, bell pepper and tomato. Add the marinade and sauteed chicken pieces. Cover skillet and let all simmer for 5 to 7 minutes, or until chicken is cooked through and no longer pink inside. Combine cornstarch and water and mix together to make a paste. Add paste to skillet and stir until mixture thickens.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.