Recipe by Subi Roseline Joseph
"A spicy, marinated skillet dish. Chill out and try some chili chicken!"
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ginger garlic paste
salt to taste
skinless, boneless chicken breast meat - cut into bite-size pieces
green bell pepper, chopped
Not bad, but I'm going to keep looking for a better receipe. I found that there wasn't enough of the marinade to put aside after separating from the chicken.
I made my own ginger garlic paste, by combining chopped garlic with a piece of ginger root in a blender, along with some olive oil. I served the chicken over rice.
Me and my boyfriend liked this. I made slight adjustments but not too much. I didn't have chilli sauce, so for that I added red pepper and jalapenos, then a little paprika for seasoning, like the other recipe. This was really good!
* Percent Daily Values are based on a 2,000 calorie diet.
Chili Chicken II
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 159
** Calories from Fat: 36
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