Ingredients
-
-
1 3/4
-
2 1/2
-
7
-
1/2
-
1
-
6
-
3
-
0.5
-
2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Add Vegetable Oil to a Depth of 1-2 Inches in a Pot; Heat on Medium-High Heat. |
|
2
Done
|
Cut Chicken Breast Fillets Into Bite-Sized Pieces. |
|
3
Done
|
Combine Chicken, Chili Powder, and Five Tbsp of Ginger-Garlic Paste in a Bowl. |
|
4
Done
|
Mix Well While Lightly Covering Mixture With the 1/2 Cup of Flour; Chicken Pieces Should Be Fully Covered With Flour. Set Aside. |
|
5
Done
|
Add About 1/4 Cup of Vegetable Oil to the Wok and Heat on Medium-High. |
|
6
Done
|
Add Sliced Onion, Sliced Peppers, and Two Tbsp of Ginger-Garlic Paste to Wok; Stir Occasionally Ensuring the Vegetables Are Coated in Oil. |
|
7
Done
|
by Now the Oil in the Pot Should Be Heated (carefully Test With a Single Drop of Water). Gently Submerge the Chicken Pieces, Covering the Bottom of the Pot. Once Bubbling Settles Down Remove the Pieces Onto a Plate With Paper Towels. Repeat Until All the Chicken Is Cooked. Be Sure not to Overcook the the Chicken. Pat the Remaining Oil from the Chicken With a Paper Towel. |
|
8
Done
|
the Vegetables in the Wok Should Be Softened. Add the Chicken, a Few Shots of Soy Sauce, Sweet Chili Sauce, and Salt. Mix Well For a Minute or Two. |
|
9
Done
|
Serve With Rice and Naan and Top With Cilantro. Yumm! |
