Indo-Chinese Ginger Chicken

Description: 

This is one classic example of Indo-Chinese  dish which can be savored as an appetizer or served as a side for fried rice and noodles as well. I have always been a great lover of Indo-Chinese food and this one is my favorite.

Ginger Chicken / Indo-Chinese Chicken / Spicy chicken /

 

Ingredients
4 count Boneless Chicken tenders
1 small Red Onion
1 small Bell pepper (preferably green)
3 inch Ginger (julienned/ finely chopped) (for marination)
1 tsp Ginger garlic paste
5 count Green chillies (slit open)
1 tsp Dark Soy sauce
1 tbsp Red or Green Chili sauce
3/4 tsp Salt
1/2 tsp White pepper powder
3 stalks Spring onions (Chopped)
2 Tbsp Oil
2 tsp Cornstarch powder
1 pinch Sugar

 

Instruction:

This preparation turns better with wide shallow pan as all the ingredients gets cooked evenly over high flame.  Cut the chicken tenders into bite size pieces. coat them with the little salt, pepper, ginger pieces and cornstarch powder. Let marinate for 10-15 minutes. (Just ignore marination if you run out of time)

Heat oil in a pan, add the marinated chicken pieces and brown them on high flame. Now add the chopped onion, green peppers, green chillies, ginger garlic paste, sugar, salt, pepper powder, dark soy sauce , chilli sauce and ginger strips. Toss them over high flame for couple of minutes. Let the veggies turn tender, garnish with spring onions and switch off.  Serve hot as an appetizer or as a side for Fried rice.

Notes:

Yield- 3 adult servings

I have used Chings Dark Soy and red Chili sauce.

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12 comments to Indo-Chinese Ginger Chicken

  • shammu

    Mam,
    Am a big fan of your website and I learnt cooking from your site only.It’s been my bible always. I was looking for the chicken recipe I tasted years back in Shanzi restaurant in annanagar. One comment mentioned it tasted like that, so planning to give this a try tonight. I have a doubt, you have mentioned about marinating the chicken with ginger pieces and then again asked to add the ginger strips along with veggies.A bit confusing there,could you please clarify? Should we not fry the chicken along with the ginger strips in the very first step itself?

    • Hi Shammu,
      Thanks for your feedback. I’m very glad to hear.. actually those fine cut ginger does go into the marination. Its ginger chicken and you need to infuse the chicken with some ginger flavor(it does get fried along with the chicken) and ginger garlic paste goes into the dry gravy. (you can also use finely chopped that way you get the crunchy feel when take a bite) I did edit the recipe and you can proceed with the preparation. Hope this helps and get back after trying. Please also share a pic of the same if you can on our facebook page. Thanks.

  • Janani

    Superb taste…tried today for lunch…very easy to prepare and didnt eat my time..thanks a lot..

  • raji

    superrrrrrrrrrrr……..jez now made it….awesome same taste as SHANZI (Annanagar,chennai).my fav restaurant back in my college days(10 yrs ago).thanks soooo much Mullai Mam.

  • vidhya saravanakumar

    Hi Mullai,

    Can you please tell the quantity of the chicken in Pounds/lbs for the given measurements.

  • Vaishnavi

    Picture perfect..Just love to look at it…Am a veggie, so the fried rice on the edge looks tempting :)

  • Visitor

    Hi Mullai,
    Have you heard of the thermomix? What is your opinion about it for Indian cooking?

  • Shelbin

    HI Mullai,
    Are chicken tenderloins and chicken tenders same?

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