Source : Self
2 big chicken breasts, cubed
2 big cloves garlic, cut into rounds
1 medium onion, sliced into 1/2 inch strips
1/2 green bell pepper, cut into 1/2 inch strips
1 jalapeno, sliced into rings
1/4 cup chicken broth
1 tsp cornstarch dissolved in 1/4 cup chicken broth
crushed black pepper, as desired
1 tsp dark soya sauce
3 tbsp chings all in one sauce (available at most indian grocery stores in the US)
1/4 cup chopped scallions (only the greens)
Oil
2 big cloves garlic, cut into rounds
1 medium onion, sliced into 1/2 inch strips
1/2 green bell pepper, cut into 1/2 inch strips
1 jalapeno, sliced into rings
1/4 cup chicken broth
1 tsp cornstarch dissolved in 1/4 cup chicken broth
crushed black pepper, as desired
1 tsp dark soya sauce
3 tbsp chings all in one sauce (available at most indian grocery stores in the US)
1/4 cup chopped scallions (only the greens)
Oil
Heat a flat frying pan or skillet & put a tbsp of oil. Put in the chicken cubes, a pinch of salt & some crushed black pepper & fry till browned & 3/4th done. Remove & set aside.
Heat some more oil in the same pan if required. Add the garlic rounds & fry till fragrant. Next, put in the jalapeno & fry for 30 secs. Put in the onions & green bell pepper & fry till crisp (do not brown the onions). Add the chicken, soya sauce & the all in one sauce & mix well for 2 mins. Add 1/4th cup chicken broth & some more crushed black pepper & bring to a mild boil. Add the cornstarch broth mixture & stir well. Let cook till the sauce thickens. Remove from flame & garnish with chopped scallions.
Serve hot over steamed rice or noodles.
Note : I used canned chicken broth in this recipe, so did not require to add any extra salt. The canned broth & the sauces provided enough salt for this recipe.
