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. Serves 5 servings Prep time: 240 minutes Cook time: 40 minutes Total time: 280 minutes Fat: 4.04 Carbs: 5.33 Protein: 21.77 Calories: 144.74 Alcohol: 0.00
Ingredients 0.5 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 0.5 cup water
Directions 1. 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. 2. 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.
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