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
Directions:
1
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.
2
Give it a good mix and let it sit in the refrigerator for at least 30 mins or longer.
3
Heat oil/ghee in a wok (kadhai) or large nonstick pan.
4
Add marinated chicken.
5
Brown the chicken from both sides on medium-high flame.
6
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)
7
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.
8
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 😀 )
9
Finally, add the chopped scallions and cilantro for garnish and stir.
10
Serve on the side of low carb Roti (Flatbread) or 1/3 cup of rice.
