Chili Chicken II recipe

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Ingredients

½ teaspoon cider vinegar
1 teaspoon soy sauce
2 tablespoons ginger garlic paste
1 tablespoon chili sauce
salt to taste
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
1 tablespoon vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 tomato, chopped
1 teaspoon cornstarch
½ cup water

Nutrition Info

158.9 calories
carbohydrate: 4.8 g
cholesterol: 52.7 mg
fat: 4 g
fiber: 1.1 g
protein: 21.8 g
saturatedFat: 0.7 g
servingSize: -
sodium: 326.3 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a glass dish mix together the vinegar, soy sauce, ginger garlic paste, chili sauce and salt. Place chicken in dish, cover and marinate in the refrigerator for 3 to 4 hours.

  2. Remove chicken pieces from dish and set marinade aside. Saute chicken pieces in a small skillet in a little bit of oil. Then heat oil in a medium skillet and saute onions, bell pepper and tomato. Add the marinade and sauteed chicken pieces. Cover skillet and let all simmer for 5 to 7 minutes, or until chicken is cooked through and no longer pink inside. Combine cornstarch and water and mix together to make a paste. Add paste to skillet and stir until mixture thickens.

Recipe Yield

5 servings

Recipe Note

A spicy, marinated skillet dish. Chill out and try some chili chicken!

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