Chicken Chili

INGREDIENTS

• Boneless chicken, shredded in julienne style (long, thin strips) - about 2 cups in volume Tip: try using kitchen scissors for quick efficient cuts.
• Bell pepper, julienne cut, 1 cup
• Carrots, julienne cut, 1 cup
• Onions, julienne cut, 1 cup
• Ginger-Garlic paste, 1 tbsp
• Salt, to taste
• Black pepper powder, 1 tsp
• White pepper powder, 1/4 tsp
• Chili sauce (hot sauce or Sriracha), 1 tsp (more if you like a dynamite chicken chili)
• Red pepper powder, 1/4 tsp (a pinch if you like it mildly spicy)
• Soy sauce, 1 tbsp
• White vinegar, 2-3 tbsp
• Corn flour, 1 heaped tbsp
• Tomato chili-garlic sauce (I usually store this in bulk for cooking, you can use 1 cup tomato puree, 1/2 tsp chopped green chilies, and 3-4 fine chopped garlic cloves)

WATCH A QUICK VIDEO GLIMPSE BEFORE YOU GET STARTED!

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🎬🎥🌶 Chili Chicken 🎞 Quick sights and sounds

A post shared by The Abbie Eats (@theabbieeats) on Sep 6, 2020 at 10:46am PDT

COOKING IT!

• Boil chicken in 1 1/2 cup water, ginger garlic paste, salt, and black pepper powder, until a cup of stock remains.
• Separate the chicken and stock.
• In a skillet, add the chicken.
• Add black pepper powder, white pepper powder, chili sauce (hot sauce), red pepper powder, and vegetable oil.
• Add carrots and bell peppers.
• Fry well for a good one minute when contents begin to fry.
• Add soy sauce and vinegar and continue frying.
• Sprinkle corn flour, and continue frying.
• Add tomato sauce and continue frying.
• Adjust salt according to taste.
• Add a little water and continue to cook on a simmer until gravy consistency is achieved.