Chili Chicken

                                                                               The crispness of the vegetables, along with the spice and the tender and juicy Chicken,
  Ingredients:

• Or mutton 500g
• Boneless Skinless Chicken Thighs - 1lb (approx 1/2 kg)
• Salt - to taste
• Pepper- to taste
• Cornstarch - 1.5 tsp
• Dry Red Chili - 4-5 or to taste, cut
• Oil - 4 tsp
• Ginger - 2 tsp, minced
• Garlic - 2 tsp, minced
• Green Chilies - to taste, slit
• Onion - 1/2 medium, chopped
• Red Bell Pepper - 1/3rd, chopped
• Yellow Bell Pepper - 1/3rd, chopped
• Green Bell Pepper - 1/3rd, chopped 
• Soy Sauce - 3 tbsp
• Sambal or Chili Sauce - 2 tbsp or to taste 
• White Vinegar - 1 tbsp
• Spring Onions - 2 sprigs, cut diagonally

Method:     We can use mutton instead of chicken

1. Wash the chicken well and lightly sprinkle Salt, Pepper and Cornstarch. Mix well and set aside.
2. In a wok-style pan, heat Oil on medium-high heat.
3. Drop the Chicken in so as to not let it clump,
    separate the pieces so they get coated in Oil and get evenly coated.
4. Cook uncovered stirring frequently. Allow the Chicken to cook all the way through.
5. To check, cut a piece of chicken and if there is no pink, it's done and soft.
6. With a slotted spoon, pull the chicken to the side, drain all the excess Oil and keep aside.
7. In the same Oil, add in the chopped Dry Red Chilies and cook for 20 seconds.
8. Add in the Ginger, Garlic and Green Chilies, mix and cook for a minute.
9. Add in the Onion and the Bell-Pepper and cook for another minute or so.
10. Add in the Soy Sauce, Chili Sauce and the Vinegar. Mix.
11. Add the Chicken.
12. Cook until the sauce coats the Chicken and the Vegetables.
13. Once done, turn off the flame and add in the Spring Onions. 
14. Toss once again and 
serve immediately with Noodles, Fried Rice or Steamed Rice. Thank You.