3-4 Small Green Bell peppers (Shimla Mirch) - chopped Lengthwise
1 Diced Red Onion - chopped lengthwise and of the same thickness as Green Pepper
Salt – to taste
Black Pepper Powder - 1 tsp
Red Pepper Powder - 1 tsp (I use more. Determine how much heat you can tolerate 😀 )
Coriander Powder - 2 tsp
Olive or Coconut oil or Ghee - 2 Tbsp
Hot Green Chili Sauce – 2 Tbsp
1-2 Green Onion - Chopped finely for garnish
Chopped Cilantro (Or Coriander Leaves) - 1 cup for garnish
In a large mixing bowl, add soy sauce, vinegar, grated ginger, grated garlic, salt, black pepper powder, coriander, red pepper powder, egg and diced chicken.
Give it a good mix and let it sit in the refrigerator for at least 30 mins or longer.
Heat oil/ghee in a wok (kadhai) or large nonstick pan.
Add marinated chicken.
Brown the chicken from both sides on medium-high flame.
Switch the flame to low/medium and let the chicken cook with the lid covered. (shouldn’t take more than 10-15 minutes; make sure you keep stirring every 2-3 minutes)
Once the chicken is cooked through and all the water has evaporated, increase the heat to high and add green chilies, bell peppers, and onions and give a good mix. Let the onions and peppers cook for only a minute or two. Key is you do not want to overcook the onions or peppers.
Add green chili sauce. At this point, if you want, you could add additional soya sauce and vinegar (I don't, but if you like Soya sauce, you could 😀 )
Finally, add the chopped scallions and cilantro for garnish and stir.
Serve on the side of low carb Roti (Flatbread) or 1/3 cup of rice.
I detest: Poached eggs. Gloom. Cockroaches. Girl Meets Ape. Practical journals.
I like: Jalapenos. People. Wilderness. Smiles. Khaled Hosseini. Photographs. Potatoes. Rain. Sudoku.
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