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Chicken In Hot Garlic Sauce

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  Boneless chicken breast 200 Gram
  Chopped garlic 1 Tablespoon
  Red chili paste 2 Teaspoon
  Tomato ketchup 1 1⁄2 Tablespoon
  Salt To Taste
  Ajino-moto 1⁄4 Teaspoon
  Sugar 1 Teaspoon
  Chicken stock 1⁄3 Cup (5.33 tbs)
  Cornflour 1 Tablespoon
  Oil 4 Tablespoon
  Vinegar 1 Teaspoon
  Capsicum 1 Tablespoon, cut into tiny cubes
  Onions 1 Tablespoon, finely chopped
  Spring onions 2 Teaspoon, finely chopped
  Egg 1
  Salt 3⁄4 Teaspoon
  Oil 1 Tablespoon
  Corn flour 1 Tablespoon

Cut the chicken breast into even sized pieces.
Marinate the chicken in all the ingredients of the marinade and keep aside.
Heat 4 tbsp oil in a wok and stir fry the chicken for 2-3 minutes.
Drain and keep aside.
To the oil remaining in the wok, add garlic and chilli paste.
When garlic changes colour, add tomato ketchup.
Add the capsicum, onion and spring onion.
Stir fry for 1 minute.
Add chicken.
Stir fry and add salt, ajinomoto, sugar and stock.
Dissolve cornflour in 2 tbsp of water and add to the chicken.
Thicken the sauce, stirring continuously.
Finish with vinegar.

Recipe Summary

Main Dish

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Chicken In Hot Garlic Sauce Recipe