chili chicken ii

Ingredients

• Servings: 5
• 1/2 teaspoon 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
• 1/2 cup water

Recipe

• 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.
• 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.