Asian Chicken / Vegs

Use paneer, tofu, cauliflower or potatoes instead of chicken. Serve with fried rice. (Mushroom fried rice recipe included.)

Ingredients:
Boneless chicken breast - cut into thin slices (bite size) - 2 cups
Rice flour - 1/4 to 1/2 cup to coat chicken pieces
Salt to taste
Oil - 4 tbsp
Green onion/Spring onion - 1 bunch , chopped
Ginger - chopped coarsely - 2 tsp
Garlic - chopped coarsely - 2 tsp
Green chilies - 2, slit lengthwise
Dry red chilies - 2
Soy sauce - 2 tbsp
Tomato ketchup - 1 tbsp
Vinegar - 1 tsp
Chili garlic sauce - 1tsp (optional)
White Sesame seeds - toasted - 2 tsp
Sugar - 1/8 tsp or less


Method:

• Add some salt to the rice flour and roll chicken pieces in the flour. Dust excess flour.
• Heat 2 tbsp oil in a wok/pan. Add chicken pieces and fry on medium heat till done. Adjust the heat - the chicken pieces should be crisp not soggy. Remove chicken pieces and set aside.
• Add the remaining oil to the wok/pan and allow to heat up.
• Add the dry red chilies, garlic and ginger and stir for few.
• Add green chilies, soy sauce, vinegar, ketchup and chili garlic sauce. Stir for few and add a little water. Add sugar and allow the sauce to bubble. Add 1/4 tsp of flour to some water and add to the sauce.
• Add the fried chicken pieces and toss well to coat all the pieces. Check the salt and add water if required to get a sauce of the required consistency.
• Serve topped with toasted sesame seeds and some green onion.

Alternate Ingredients:
Use sliced potatoes, tofu, paneer or cauliflower. Time required to fry would be different for different ingredients. Tofu is delicate. Cauliflower and potatoes need to blanched after chopping and pat dried with a towel before coating in flour. Rest of the recipe is the same.


Mushroom Fried Rice:
Cooked rice - 2 cups
Dry red chili - 1
Eggs - 2 , (optional)
Carrots - 1/4 cup, chopped
Mushrooms - 1/2 cup sliced
Green onion - few springs
Black Pepper - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Soy sauce - 1 tbsp
Vinegar - 1 tsp
Garlic and ginger - chopped, 1 tsp


Heat oil in wok. Add red chili, garlic and ginger. Add carrots and fry for 2 mins. Add mushrooms and stir. Make space for egg in the center of the wok by moving the contents the sides. Add eggs and scramble. Add rice, soy sauce, vinegar, green onion, salt, pepper and stir. Cook on high heat for 5 mins, stirring continuously.