Chili Chicken II Recipe
- 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.
