Chili Chicken

This is a popular dish on Chinese menus at restaurants in India and Kolkata in particular. When I was pregnant, I craved Chinese food and couldn't get enough of it. Pickles and other tart condiments, which are a common craving for women who are pregnant, have never appealed to me. I must have been addicted to the ajinomoto (a.k.a. MSG) used in Chinese cooking. Anyway, Chili Chicken had a special place on our order at Chinese restaurants. The more hot chilies there are in the dish, the better, so use as many as you and your family can handle.


Ingredients:
1 lb. boneless & skinless chicken thighs, cut in bite-size pieces
1 green pepper, chopped
6-8 sweet rainbow peppers, thinly sliced
1 large onion, thinly sliced 
4 + 1 serrano peppers, sliced
1/2 cup chicken broth
4 Tbsp. vegetable oil
2 stalks green onions, chopped
salt to taste

Marinade:
1 tsp. sesame oil
2 Tbsp. soy sauce
2 Tbsp. rice vinegar 
1 Tbsp. rice wine
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. chicken powder
1 Tbsp. cornflour
1 egg, beaten
salt to taste

Directions:

1. Mix chicken with marinade ingredients and set aside.
2. Heat oil over medium-high heat and fry onions until translucent.
3. Add 4 serrano peppers, rainbow peppers and chicken pieces, reserving marinade for later.
4. Stir-fry until chicken cooks and turns white.
5. Add green peppers, reserved marinade & chicken broth into pan and bring to a boil.
6. Lower heat to medium-low and simmer until gravy thickens.
7. Remove from heat and garnish with remaining serrano pepper and green onions.

Serve with steamed white rice.

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