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This recipe skips the traditional sauce-reduction step, letting everything cook down together for a perfectly glazed, flavor-packed bowl. Marinated chicken strips are fried until golden brown, then stir-fried with garlic, onion, capsicum, green chili, and cashews. The sauce combines soy sauce, chili sauce, tomato paste, honey, and spices, creating a bold and vibrant dish. Garnished with sesame seeds and spring onions, this dish is a true delight.
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Combine boneless chicken breast strips, soya sauce, ginger garlic paste, pepper powder, flour, corn flour, and egg in a bowl. Mix well and let it rest for at least 1 hour.
Heat oil in a pan. Fry the marinated chicken strips until golden brown and crispy.
Heat oil in another pan. Add garlic, green chili, onion, capsicum, and cashew nuts. Stir-fry on high flame for a few seconds until fragrant and slightly softened.
Add the prepared sauce and fried chicken to the stir-fried vegetables. Cook everything together until the sauce thickens and coats the chicken and vegetables evenly.
Garnish with sesame seeds and spring onion. Serve hot.
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You can adjust the amount of red chili sauce based on your spice preference.
Skipping the sauce-reduction step saves time and still results in a perfectly glazed dish.
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs can be used instead of chicken breast for a juicier texture.
How long should I marinate the chicken?
Marinate the chicken for at least 1 hour to allow the flavors to absorb.
Can I skip the cashew nuts?
Yes, cashew nuts are optional and can be skipped if preferred.
What can I use instead of vinegar?
You can use lemon juice as a substitute for vinegar in the sauce.
How do I make the dish less spicy?
Reduce the amount of red chili sauce and chili flakes to make the dish less spicy.
