2 cups boneless chicken pieces
6-8 green chillies (cut finely)
1 tsp grated ginger
1 tsp garlic, finely chopped
1/4 cup soy sauce
a splash of dry sherry
2 tsp chilli sauce (I used Sriracha)
1 tsp corn starch
black pepper powder
1 large onion, chopped into 1"cubes
1 medium green pepper (capsicum), cut into 1"cubes
Spring onions (green only) for garnishing
How it's made:
In a wok or deep frying pan, heat oil. Add green chillies, ginger and garlic and saute until color changes. Add chicken and cook on high flame until color changes and chicken looks cooked.
In a small container with tight fitting lid, combine soy sauce, dry sherry, chilli sauce, black pepper powder and corn starch. Cover jar with lid and shake until all ingredients are mixed well together Add sauce to chicken and mix well. Add onions and green pepper. Fry for a minute. Transfer to serving dish and garnish with spring onions.
Serves : 3
Note: I hardly use salt while cooking with soy sauce since soy sauce is high in sodium. Add salt as per personal preference.