Time to cook
A tasty Indo-Chinese preparation of chicken made with ginger and garlic-based gravy that goes best with noodles or fried rice.
Sprig Ginger Teriyaki Sauce
Thai Sweet Chilli Sauce
Black Pepper Powder
Make a slurry with corn flour and water, and keep aside.
Cut the washed and cleaned chicken breast into cubes.
Chop onion, ginger, garlic, and picador chilli.
Heat a pan with oil on medium heat.
Add and saute ginger and garlic for about a minute until it starts turning light brown.
Add and saute the onions, and picador chilli for another minute.
Add salt, pepper and the chicken cubes.
Cover and cook for 2-3 minutes until the chicken is tender and cooked.
After 3 minutes, open the lid and add ginger teriyaki sauce, schezwan sauce, Thai sweet chilli sauce, chilli vinegar, soy sauce, and black pepper powder.
Stir fry on high heat until the chicken is well coated with the sauces.
Add in the cornflour slurry and mix thoroughly on medium-high heat until the ginger garlic chicken becomes thick.
Garnish with spring onion and serve.