Chili Chicken

 

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

1/2 pkg. PF Chang's Spicy Chicken

1 large onion, chopped in 8 pieces

1 red pepper, chopped in 8 pieces

1 green onion, cut in 1" lengths

2 green chilies, minced

1/2 pod garlic, minced

1 knob ginger, minced

1 tomato, cubed

2 Tbsp. oil

2 Tbsp. tomato ketchup

1 Tbsp. soy sauce

1 Tbsp. rice wine vinegar

1 tsp. sugar

salt to taste

1/4 tsp. freshly ground black pepper

1 Tbsp. corn starch + 2 Tbsp. water

1 cup boiling water

Directions

1. If fresh chicken is being used, cut into bite-sized pieces, toss with salt, pepper and corn starch or all-purpose flour, deep fry until golden brown and set aside on paper towels to drain.
2. Heat oil in a skillet and stir-fry minced ginger, garlic and green chilies.
3. Add onions, red pepper and tomatoes, and stir fry for a few minutes.
4. Stir ketchup, soy sauce, vinegar, salt to taste, sugar and black pepper in a bowl and add to skillet.
5. Bring sauce to a boil and add chicken pieces. 
6. Add water, bring to a boil, stir well and adjust salt to taste.
7. Add corn starch slurry, stir and remove from heat.
8. Most of the sauce will have been absorbed by the chicken and vegetables, so add more boiling water if a gravy is desired.

Serve over steamed long-grain rice.