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Chilli Chicken 

This special chicken dish has the flavors of India without the overwhelming spices and no sautéing of onions, which is typical of many Indian dishes. It is a very special dish that my mom made for us many Sunday's in India. Its easy, spicy and delicious.

There are numerous varieties of Indo-Chinese Chili Chicken recipes. Many of them involve the typical, onion garlic and ginger. This particular recipe only uses ginger, and no onion or garlic. 

6 Chicken Thighs - boneless or with bones - cubed
5 tsps fresh ginger, finely grated
1 Green bell pepper - cubed into 1 inch pcs
1/3rd cup Soya sauce
A pinch of Ajinomoto 
2-3 Green chilies - hot - from the Indian grocery store 
or 3-4 Jalapeño peppers sliced at a diagonal 
2 Tabspns Cornstarch
3-4 tsps sugar or 5 packets of Splenda
3/4th cup Hot water

          A dash of Sesame oil

Cut chicken into small pieces. Wash and pat dry. Add 3 tsps grated ginger, half the Soya sauce and mix well. Add the corn starch and mix again. Marinate for about 30 minutes. 

Note : Sometimes I let it sit until I have chopped the green chilies and bell pepper.

Heat oil in a wok. In hot oil add the diagonally chopped green chilies and the rest of the ginger. Now add the marinated chicken. Sauté until all the chicken is dry and well coated. 

Now add the rest of the Soya sauce, the ajinomoto and the bell peppers. Sauté for another 5-7 minutes. Now add the sugar or Splenda and mix well. Add 3/4th cup hot water and mix well. Let is simmer on low heat for another 10 minutes. Before serving add a dash of Sesame oil. Serve hot and eat with a hot French bread.



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