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Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 6
INGREDIENTS
1 egg white
1 teaspoon vinegar
1 cup corn oil
4 teaspoons corn flour
1 cup chicken (boneless, cut in cubes)
3/4 cup peanuts (plain)
2 teaspoons sugar
3 red chillies (dried, coarsely chooped and seeds removed)
1 teaspoon ginger root (fresh)
1 onion (cut in squares)
11/2 green capsicum (cut in squares)
1 teaspoon soy sauce
3 packets MAGGI Noodles (chicken)
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PREPARATION
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| 1. |
Put egg white, vinegar, two teaspoons of oil and two teaspoons of
corn flour in a bowl and let chicken pieces marinate in this mixture.
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| 2. |
In a wok, fry peanuts using 3/4 cup oil till golden brown. Remove
from heat and keep aside.
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| 3. |
In the same oil, fry chicken pieces slightly and keep aside.
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| 4. |
Take the remaining oil in another pan. Add sugar and let it brown.
Add red chillies, ginger, onion, capsicum, soy sauce and fry lightly.
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| 5. |
Now add chicken to the vegetable mixture.
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| 6. |
Dissolve the remaining corn flour (two teaspoons) in a little water.
Add to the pan. Remove from fire when the mixture thickens.
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| 7. |
Cook MAGGI Noodles seperately according to the instructions
given on the back of the pack.
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| 8. |
Serve noodles on a platter. Pour chicken mixture on top and
sprinkle with peanuts.
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