Easy to prepare CHILLI CHICKEN





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Published on Jun 4, 2014

This very popular Indian Chinese dish is always the most ordered on the menu. This recipe is simple, easy to prepare and really delicious. Full recipe - http://bit.ly/chillichicken

Presented by Karen Ahmed for Kravings Blog. Soundtrack used with permission by the artist Sanj'na from the album Perfectly Unfinished.

About KRAVINGS Food Adventures
Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.

She has appeared on Come Dine With Me Canada, Recipe to Riches and Jamie Oliver's Pressure Cooker. Her easy to follow recipes will have you cooking and creating delicious meals in no time!

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Full recipe - http://k--ravings.blogspot.ca/2012/08...

1 pound chicken boneless breast or thigh cut in small cubes
4-5 spring onions - sliced(reserve leaves)
2 large green chilli sliced diagonally
1 pod garlic minced
2 tbsps garlic paste
1 1/2 tsp soya sauce
2 tsps corn starch
1 cup chicken stock
1 tsp chilli paste
Dash of vinegar
1 tsp ground black pepper
1 tsp corn starch dissolved in a quarter cup of water.

Add 1 tsp of the garlic paste, soya and cornstarch to the chicken and mix well.

Deep fry on high heat and keep aside.

In the same sauté pan heat some oil and sauté the spring onions, green chillies and garlic

Add a tsp of garlic paste, chilli paste, dash of vinegar and the stock. Bring to a boil.

Add salt if required.

Add a little soya and ground black pepper.

Add the dissolved corn starch.

Add all the cooked chicken and cook for another 30 - 40 seconds.

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