Chicken Chili Garlic Rice

Ingredients:

Boneless chicken pieces – small pieces (marinated)

Garlic – 15 cloves

Red chilies – 5 to 7

Olive oil

Veggies – chopped cabbage, carrot, French beans, spring onion, capsicum and green peas

Marinade:  

Mix soy sauce, corn starch, salt, pepper powder/chili powder, chili sauce

**** coarse grind garlic and red chilies with a tsp vinegar in mixie

Instructions:

• -          Soak basmati rice for 30 mins, then cook it adding 1 tbsp vinegar and keep aside in a large plate to cool
• -          Add small chicken pieces in marinade – marinate for atleast 30 mins
• -          Heat olive oil in a thick bottomed kadai, add marinated chicken pieces – cook until they are done and keep aside
• -          In the same kadai add little oil, break an egg and scramble fry it and keep aside with chicken pieces
• -          In the same kadai now add little oil, and sauté chopped spring onion whites with garlic and chili paste
• -          Later add the capsicum and other veggies and cook in medium flame. Add salt and chili powder
• -          Make sure it doesn’t get burnt
• -          When the veggies are done, add the chicken pieces and egg – mix well
• -          Add the cooked rice to it and mix well, keeping the kadai in high flame for few mins
• -          Turn off the burner, garnish with chopped spring onion greens and serve piping hot !