Ingredients
- • Boneless shredded chicken 250 gms.
- • Soy sauce 1 tbsp.
- • Ginger paste 1 tbsp.
- • Pepper 1 tsp.
- • Cornflour 1 tbsp.
- • Ginger 8 slices
- • Spring onion finely chopped ¼ cup
- • Capsicum, chopped ¼ cup
- • Mushroom, chopped ¼ cup
- • Oil for frying As required
- • Salt As required
- • For the Sauce
- • Chicken stock ¼ cup
- • Soy sauce 1 tbsp.
- • Tomato sauce 3 tbsps.
- • Chili sauce 1 tsp.
- • Vinegar 1tbsp.
- • Sugar ½ tsp.
- • Walnuts,fried and chopped 2 tbsps.
- • Cashewenuts, fried and chopped 2 tbsps.
- • Almonds, fried and chopped 2 tbsps.
- • Pepper ¼ tsp.
- • Salt As required
Instructions
- 1.Marinate the chicken with the soya sauce, ginger paste, pepper, salt and cornflour. Set aside for 15 minutes.
- 2.Heat some oil in a wok and stir fry the spring onions, ginger, capsicum, mushrooms and salt for a minute and remove from heat when done.
- 3.In the same wok add remaining oil, and fry the marinated chicken and cook till done.
- 4.Add all the ingredients for the sauce to the chicken and bring to a boil.
- 5.Add the stir fried vegetables to this and mix well.
- 6.Remove from heat and garnish with the cashewnuts, walnuts and almonds.
- 7.Serve hot.
