Chilli Chicken

By the time I got home today, I was tired, a bit lethargic, and the pouring rain outside didn’t help liven up my spirits.

I’ve always talked about my love and appreciation for Indo-Chinese fusion cuisine. While I craved for the spicy goodness that it offers on this rainy droopy day, I was in no mood to drive through the bad weather to get a bite. No matter how strong a craving, I always feel that there must be a solution to it. And today, I found it in my kitchen.

Not one to be let down by the weather, I decided to brave the challenge and attempt to create my very own versions of our favourite Indo-Chinese spicy fare. Aah, I could already taste the flavours. Simple enough, I thought. And boy was I right! Don’t believe me? Well then, you’ll just have to try it out then!

CHILLI CHICKEN

Prep time: 10 min, Cooking time: 15 min | Serves: 4    

2-3 chicken breasts, cut into 1-inch cubes 1 medium-sized onion, sliced thin 1 tbsp ginger, finely chopped 1 tbsp garlic, finely chopped 2-3 green chillies, finely chopped 2 tbsp green onion, chopped 2 tbsp soy sauce

1 tbsp corn starch mixed with 3 tbsp water salt, to taste 1/2 tsp crushed black pepper 1/2 tsp red chili powder 1 cup water 2 tbsp cooking oil

HEAT oil in a non-stick pan and saute chopped green chillies, ginger and garlic till fragrant. Add chopped onions and fry till lightly brown.

ADD chicken pieces, and stir-fry till chicken gets cooked.

ADD salt, pepper, chili powder and soya sauce and cook for a minute. Add water and allow to come to a boil.

ADD corn starch mixture and stir till sauce thickens. Cover cook for 2-3 minutes, and garnish with chopped green onions.

Serve over warm steamed rice. Need to warn you though, eat with caution, for this can be very, very spicy!