Chinese-Style Chicken Masala Stir-Fry
A fusion of classic chicken masala with Chinese stir-fry techniques, featuring tender chicken, crisp vegetables, and a savory, aromatic masala sauce.
Cuisine: Chinese
Cooking time: 25 minutes
Serves: 4
Ingredients
- 500 grams boneless skinless chicken breast
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons vegetable oil
- 1 medium, sliced onion
- 1 medium, sliced red bell pepper
- 1 medium, sliced green bell pepper
- 3 cloves, minced garlic
- 1 tablespoon, minced ginger
- 1/2 cup tomato puree
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1/2 cup water
- 2 tablespoons, chopped fresh cilantro
- to taste salt
- 2 stalks, chopped spring onions
Instructions
- 1. Slice chicken into thin strips. Toss with 1 tbsp cornstarch, 1 tbsp soy sauce, and a pinch of salt. Marinate 10 minutes.
- 2. Heat 1 tbsp oil in a wok or large skillet over medium-high. Stir-fry chicken until just cooked, 4-5 minutes. Remove and set aside.
- 3. Add remaining oil. Stir-fry onion, bell peppers, garlic, and ginger for 3 minutes until slightly softened.
- 4. Add tomato puree, garam masala, cumin, chili flakes, black pepper, sugar, and remaining soy sauce. Stir well.
- 5. Return chicken to pan. Add water and remaining cornstarch (mixed with a splash of water). Stir-fry 3-4 minutes until sauce thickens.
- 6. Taste and adjust salt or spice if needed. Garnish with cilantro and spring onions before serving.
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