Recipe: Shallow fried chicken pieces sauted with veggies and sauce !
This is my first Indo-Chinese fusion recipe on this blog. I am not a big fan of Chinese food and hardly prepare or use ingredients like soy sauce or tofu in my regular cooking. Yeah, I know tofu is good for health and is a better substitute for paneer. Well, I don’t use paneer too. If at all you find some recipes on this blog, then you surely can guess I’ve had some guests at home. Last month I had brought a bottle of soy sauce, my second 7 oz bottle in five years..yes, don’t be surprised, it is occasional with mayonnaise as well, used in this quick spinach dip.
Coming back to the recipe, I’ve made these after many many months. I’ve use lot of veggies to go along the chili chicken and tastes better if you have raw sliced cabbage on the side. I didn’t have any, so you will find some lettuce !
2 cups chicken, cubed
2 tbsp flour
4 tsp ginger garlic paste
1 tsp chili powder
1/8 tsp turmeric
oil for shallow fry (3 – 5 tbsp)
1 tbsp oil
1 cup bamboo shoots, canned
1 cup red bell peppers, sliced
1/2 cup mushrooms, sliced
1/2 onion, sliced
1/2 tsp chili powder or according to taste
1 tsp ginger garlic paste
1 tbsp soy sauce
salt to taste
chili sauce (optional)
1/2 cup lettuce/cabbage for garnish
1. Drain any excess water after washing the chicken and then combine all the ingredients mentioned in list 1) except oil.
2. In a pan, heat oil and shallow fry the chicken pieces in two batches. Keep the chicken cubes separated and fry them till they are cooked, do not brown. Remove on a paper towel to remove any excess oil.
3. In the same pan, heat about 1 tbsp of oil. Add the onions and fry till they turn translucent. Add ginger garlic paste, sauté.
4. Add the bamboo shoots and sauté. Then add mushrooms, red bell peppers, soy sauce, chili powder, salt and give a stir.
5. Add the cooked, shallow fried chicken pieces and stir on high heat for few minutes.
6. Serve on a bed of sliced cabbage or lettuce !! A perfect appetizer for your guests !!!
Preparation Time: 30 – 40 mins