If you’re craving some spicy Indo-Chinese food, then Chilli Chicken is the most obvious answer! If you prep the ingredients in advance, this simple stir-fry is very easy to make. Vegetarians can simply replace the chicken with paneer, soya chunks, mushrooms, cauliflower or baby corn – the options are endless.
2 Cubes MAGGI Magic Cubes (Chicken)
750 gms Chicken (Cut Into Small Pieces)
3 Tablespoons Soya Sauce
1 Tablespoon Ginger-Garlic Paste
0.5 Teaspoon Pepper Powder
1 Teaspoon Red Chilli Flakes
2 Tablespoons Vinegar
1 Tablespoon Refined Wheat Flour
1 Pinch Salt
5 Tablespoons Oil
4 Green Chillies (Slit)
6 Spring Onion (Chopped)
0.5 Cup Water
1 Green Capsicum
Prepare ingredients as mentioned in the list. Marinate the chicken pieces in 1 tablespoon of soya sauce, ginger-garlic paste, pepper powder, red chilli flakes, 1 tablespoon of vinegar and salt to taste. Keep it aside for 2-3 hours.
Heat oil in a wok and add the marinated chicken pieces. Stir-fry for a minute, cover it and cook on low flame till done.
Increase the flame, dry the gravy, if any and sauté the chicken, till brown. Add the sliced spring onions (keep some aside for garnish) and stir-fry for 2-3 minutes. Now, add capsicum and fry for a few minutes.
In a bowl, mix together 2 tablespoons of soya sauce, crumbled MAGGI Magic Cubes (Chicken), 1 tablespoon of vinegar, corn flour and water. Add this sauce mixture to the chicken and mix till all the pieces are coated with it.
Lower the flame and continue to cook for 2-3 minutes, stirring continuously.
Garnish with chopped green spring onions and serve hot.