Thursday, December 9, 2010

Thai Spicy Chicken Sauté


  • 1 1/2  pounds  chicken breast tenders
  • 1 1/2 tsp Ginger garlic paste
  • 1 tsp Dry red chilly flakes
  • 1/4 tsp Any chicken masala
  • 1 tsp Lemon juice
  • 4 tsp oil
  • 3 tsp Tomato ketchup
  • 1 tsp Chinese chilly sauce
  • 1 pinch Ajenomotto
  • salt to taste


  1. Slice the chicken in to long thin strips.
  2. In a bowl add ginger garlic paste, lemon juice, chilly flakes, Chicken masala,salt and sliced Chicken. Mix well and allow to marinate for 30mins.
  3. Now preheat the oven for 425F on Bake mode.
  4. Spray the flat baking tray with oil and place the marinated chicken evenly.
  5. Put it in the oven and bake it, in between keep checking the chicken.
  6. The chicken loses all its juices. when drained, spray little oil on the chicken and again bake it until cooked. Remove and keep aside.
  7. Heat a wide pan on stove top, add very little oil, tomato ketchup and chilly sauce. Saute for few seconds. Add the baked chicken and saute it such a way the sauces are coated with the chicken. Adjust salt.
  8. Sever with salad.


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