500 gms boneless chicken, cut into bite sized cubes
10-12 cloves garlic, finely chopped
1 bunch spring onions
2 capsicum, diced
4 green chillies, slit
5-6 tbsp soya sauce
5-6 tbsp tomato sauce
2-3 tbsp green chilli sauce
2 tbsp white vinegar
Oil as required
2 tbsp cornflour, for thickening (optional)
1 tsp ginger garlic paste
2 tbsp pepper powder
1 tbsp chilli powder
2 tbsp soya sauce
1 tbsp green chilli sauce
4 tbsp cornflour
Salt to taste
Marinate the chicken in all marination ingredients for about an hour.
Heat oil in a wok / kadhai and deep fry the chicken cubes a little at a time.
Leave to drain.
Dice the spring onion bulbs, and chop the tender part of the greens.
Remove excess oil from the wok and slightly fry the diced onion first and then the capsicum on high heat.
When just seared, remove and keep aside.
In the wok, heat a little more oil and put in the slit green chillies and finely chopped garlic.
Add the soya sauce, tomato sauce and chilli sauce with the vinegar and a little water and bring to a simmering.
Add in the chicken pieces and coat well with the sauce.
When the chicken is coated, add the seared onion, capsicum and spring onion greens.
Add more water if required, and thicken with the cornflour paste.