Friday, 31 January 2014

Chili Chicken with steamed rice

Chinese is the second best menu option at our dinner table. My family loves it and I am a happy mom as I can incorporate vegetables in it and best of all, it is just so quick to cook. My preferred choice of carbs with it is just plain steamed rice but can be served with fried rice or noodles.
Just a few ingredients and 20 minutes and you have a delicious, healthy home cooked meal.


Chicken Breast                          2
Corn starch                                1 tbsp + 2 tbsp
Salt                                            to taste
Garlic paste                               1 tsp
Green chili                                 4-8
Green Onion                              3-4
Onion                                        1
Oyster Sauce                             3 tbsp
Soya sauce                                1 tbsp
Black pepper                             1/2 tsp
Oil                                             1/4 cup


Slice chicken breast into thin slices.
Add 1 tbsp of corn starch and 1/4 tsp of salt and keep aside.
Slice green onions in 1 inch pcs.
Slice onion in half cm thick slices.
Chop green chilies. Adjust the quantity according to your taste.
Heat oil in a pan on high and add the chicken pieces. Do not overcrowd the pan. It you have a smaller pan,, fry the chicken in batches.
Take the chicken out and keep aside.
In the same pan, add a bit more oil, if required. Add garlic paste and fry for a minute.
Put the chicken back in the pan and coat with garlic.
Add onion and mix well.
Put the oyster sauce, soya sauce, black pepper and green chilies.
Add half a cup of water and bring it to a boil.
Dissolve 2 tbsp of corn starch in 1/4 cup of water and add to the chicken in portions as you may not need all.
Let it come to a boil and taste for salt. Adjust if required.
Put the green onions and cook for another minute.
Serve immediately with steamed rice.


Salt content varies in soya sauce as well as oyster sauce so adjust at the end of the recipe.
Do not over crowd the pan with chicken or you will end u with soapy boiled chicken. It needs to be fried in a single layer at a time.
Amount of green chilies can be increased or decreased according to your taste.
Its easy to cut thin slices when chicken is half frozen.

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