Indo-Chinese Ginger Chicken


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 /


4 count Boneless Chicken tenders
1 small Red Onion
1 small Bell pepper (preferably green)
3 inch Ginger (cut into thin strips)
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



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.


Yield- 3 adult servings

I have used Chings Dark Soy and red Chili sauce.

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October 2014
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