Ingredients:

• 700 g – boneless Chicken
• 2 – big yellow and red Capsicums (grated)
• 2 – medium-sized Tomatoes (grated)
• 2 – medium sized Onions (grated to a paste)
• 7-8 – jalapenos (deseeded and slit from the mid ridge)
• 2-3 tsp – Corn flour
• 2 tsp – ginger-garlic paste
• 4 – baby Corns (boiled and diced into equal pieces)
• a pinch – ajinomoto
• 3-4 tsp – Vinegar
• 4-5 tsp – Tomato sauce
• 3-4 tsp – soya sauce
• 2-3 tsp – Green chilli sauce
• salt to taste
• oil for cooking

Method:

1. Clean the chicken and marinate with ginger-garlic paste, vinegar, soya sauce and salt for 30 minutes.
2. Heat 3 tbsp of oil in a pan and add the vegetables (onion, capsicum, tomato, baby corn and jalapeno). Cook until the vegetables soften.
3. Add ginger-garlic paste and the marinated chicken.
4. Add soya sauce, tomato sauce and green chilli sauce. Sprinkle ajinomoto and mix well.
5. Add the deseeded green chillies.
6. Prepare a solution of corn flour in 100 cc of water and add over the chicken mixture.
7. Add salt to taste.
8. Cook for 10 minutes. Serve with noodles.