Chilli Chicken II

Servings

5

Ingredients

• 1/2 teaspoon cider vinegar
• 1 teaspoon soy sauce
• 2 tablespoons ginger garlic paste
• 1 tablespoon chilli 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 pepper, chopped
• 1 tomato, chopped
• 1 teaspoon corn flour
• 1/2 cup water

Instructions

1. In a glass dish mix together the vinegar, soy sauce, ginger garlic paste, chilli 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. Sauté chicken pieces in a small skillet in a little bit of oil. Then heat oil in a medium skillet and sauté onions, bell pepper and tomato. Add the marinade and sautéed 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 corn flour and water and mix together to make a paste. Add paste to skillet and stir until mixture thickens.