Chilli "Chicken" with Gravy

You all liked my Vegetarian version of "Chicken in curry sauce.". This is the same can Gluten item , I changed it in to most favorite Indo Chinese dish "Chili chicken" not to confuse with Mexican dish called chicken chili. This dish I made it as like you made regular chicken dish. Only thing is different is gluten not real chicken. But you can make it with tofu, paneer, vegetables or real chicken or seafood too.

Check out this dish nutritional value here.

Ingredients :

1 can of gluten based chicken

2 1/2 tbsp. corn starch
Black peppercorn crushed as per taste
salt to taste
2 tbsp. Dark soya sauce
3 tbsp. oil including to shallow fry chicken
1 each carrot, red and green capsicum, onion chopped in cubed
6-7 cloves of garlic
1 tbsp. of chopped ginger
2-3 green chilies
2 tbsp. Red Chili sauce
1 cup Vegetable stock
1 tbsp. tomato ketchup
1 tsp. vinegar


Method:

Washed the can chicken and dry it.
Take chicken in the bowl and add half of the corn starch, black peppercorn, salt , little dark soya sauce and  mix it.
Heat a pan with 2 tbsp. of oil and shallow fry the pieces. You can deep fry it too.
Just cook it for 2-3 minutes on high flame and take it out.

Heat the same wok again and add rest of the oil.
Add ginger, garlic and green chilies in it.
Sauté till you get nice aroma for 1-2 minutes.
Add all the vegetables and cook for a minute too.
Add dark soya sauce, ketchup, vinegar, Red chili sauce and mix it
Add chicken pieces too.
If you want gravy then only add stock otherwise you can have it as it is without gravy.
For Gravy, add stock and boil it.

Mix the cornstarch with water and add it to the boiled stock.
Mix it thoroughly and take it off from the flame. otherwise gravy will be thicken very fast.
Serve it hot with fried rice or noodles or white rice.

 

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