White Chili chicken

White Chili chicken

Ingredients

• 500 g boneless, skinless chicken breasts
• Ginger paste 1/2 teaspoon
• Garlic paste 1/2 teaspoon
• Water 2-3 cups
• Chicken cubes 2 (use 1 if it contains too much salt)
• Green chilies (according to taste)
• Green bell pepper 1/2
• Salt to taste
• Cornstarch slurry (Equal amount of corn starch and water)
• Spring onions for garnish

Preparation

1. To prepare chicken stock, add ginger and garlic paste to 1 teaspoon of oil in a pan.
2. Cook until fragrant.
3. Now add 2-3 cups of water, chicken cubes and green chilies.
4. Bring to a boil and simmer until chili is fully cooked. This ensures that the flavor of chili is now in the stock.
5. Meanwhile, cut the chicken into thinnest slices possible.
6. Add 2 tablespoons of oil in a wok and cook the chicken on highest flame possible.
7. Do not cook on medium or low flame. Doing so would result in a dry and chewy/rubbery chicken.
8. Transfer to a bowl and keep aside.
9. In the same wok, add 2 tablespoons of oil.
10. Add thinly sliced bell pepper and green chili and saute for 30 seconds.
11. Now add the chicken to it.
12. Strain the stock and add to the chicken.
13. Bring to a boil.
14. Add cornstarch slurry (4-5 teaspoons)
15. Cook until translucent.
16. Add some spring onions.
17. Serve hot with rice.
18. Enjoy!

https://youtu.be/kuj5PY-xQZo

Print Recipe

White Chili chicken

Author: Naush

Ingredients

• Chicken breasts 500 grams (boneless, skinless)
• Ginger paste 1/2 teaspoon
• Garlic paste 1/2 teaspoon
• Water 2-3 cups
• Chicken cubes 2 (use 1 if it contains too much salt)
• Green chilies (according to taste)
• Green bell pepper 1/2
• Salt to taste
• Cornstarch slurry (Equal amount of corn starch and water)
• Spring onions for garnish

Instructions

• To prepare chicken stock, add ginger and garlic paste to 1 teaspoon of oil in a pan.
• Cook until fragrant.
• Now add 2-3 cups of water, chicken cubes and green chilies.
• Bring to a boil and simmer until chili is fully cooked. This ensures that the flavor of chili is now in the stock.
• Meanwhile, cut the chicken into thinnest slices possible.
• Add 2 tablespoons of oil in a wok and cook the chicken on highest flame possible.
• Do not cook on medium or low flame. Doing so would result in a dry and chewy/rubbery chicken.
• Transfer to a bowl and keep aside.
• In the same wok, add 2 tablespoons of oil.
• Add thinly sliced bell pepper and green chili and saute for 30 seconds.
• Now add the chicken to it.
• Strain the stock and add to the chicken.
• Bring to a boil.
• Add cornstarch slurry (4-5 teaspoons)
• Cook until translucent.
• Add some spring onions.
• Serve hot with rice.
• Enjoy!