Chili Chicken II

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.

• Calories: 159 Calories

Ingredients

• ½ cup water
• 1 tablespoon vegetable oil
• 1 onion, chopped
• salt to taste
• 1 teaspoon cornstarch
• 1 tomato, chopped
• 1 green bell pepper, chopped
• 1 teaspoon soy sauce
• ½ teaspoon cider vinegar
• 2 tablespoons ginger garlic paste
• 1 tablespoon chili sauce
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces

Recipe Instructions

Step 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.

Step 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 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.