Follow these steps for perfect results
Chicken breast
cut into 1 inch cubes
Garlic
finely chopped
Ginger
finely chopped
Onion
cut into cubes
Green Chilli
chopped
Spring Onion Greens
Sprig Ginger Teriyaki Sauce
Schezwan sauce
Sweet and Spicy Red Chilli Sauce
Soy sauce
Chilli vinegar
Salt
Black pepper powder
Honey
Corn flour
Combine corn flour with 1/4 cup of water to make a slurry.
Heat oil in a skillet on medium heat.
Add ginger and garlic to the skillet and sauté for about a minute until lightly browned.
Add onions and green chili and saute for another minute.
Add salt, pepper, and chicken cubes.
Cover and cook for 2-3 minutes until chicken is tender and cooked through.
Add ginger teriyaki sauce, schezwan sauce, red chili sauce, chili vinegar, soy sauce, honey, and black pepper powder.
Stir-fry on high heat until the chicken is well coated with the sauces.
Add the cornflour slurry and mix thoroughly on medium-high heat until the sauce thickens.
Check salt and other spices and adjust to taste.
Transfer the Ginger Garlic Chicken to a serving bowl and serve hot.
Expert advice for the best results
Marinate chicken for 30 minutes before cooking for enhanced flavor.
Adjust the amount of chili based on your spice preference.
Garnish with sesame seeds for added flavor and visual appeal.
Everything you need to know before you start
10 mins
Can be prepped ahead; sauce can be made 1 day in advance.
Serve in a bowl garnished with spring onions and sesame seeds.
Serve with rice or noodles.
Serve as an appetizer.
Serve with a side of steamed vegetables.
Balances the spice with sweetness.
Cleanses the palate.
Discover the story behind this recipe
Popular street food and restaurant dish.
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