Recipe type: Main
Cuisine: Indo-Chinese
  • 600gr Boneless Chicken Breasts cubed
  • Salt to taste
  • 2 tbsps Corn flour
  • 1 Egg
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 1 tsp Red Chilli Powder
  • 1 tbsp White Vinegar
  • 4 tbsp Oil
  • 1 Onion cubed
  • 1 Red Pepper cubed
  • 1 Green Pepper cubed
  • Julienne Carrots (optional)
  • 4 tbsp Soy Sauce
  • 2 tbsp Chilli Sauce
  • 2 tbsp Tomato Sauce
  • 2 Sprigs Spring Onions cut diagonally
  1. Marinate the chicken with the salt, corn flour, egg, ginger and garlic, chilli powder and vinegar for at least 60 minutes or up to 24 hours.
  2. Heat a frying pan over medium-high heat until hot. Add the oil and the marinated chicken in a single layer. Fry undisturbed until cooked. Flip the chicken pieces and cook the other side.
  3. Remove the chicken from the pan and add a bit more oil.
  4. Add the onions, and red and green peppers and julienne carrots if using.
  5. Add the soy sauce, chilli sauce and tomato sauce.
  6. Stir-fry until the vegetables are cooked but still crisp.
  7. Add the chicken and cook until the sauce coats the chicken and the vegetables.
  8. Stir through the chopped spring onions.
  9. Serve hot with noodles, fried rice or steamed rice.
Recipe by SAPeople Tasty Recipes at