Recipe(tried): Chicken in Hot Garlic Sauce (serves 1)

Chicken in Hot Garlic Sauce

200 gms (about 1/2 lb) chicken breast (boneless)
1 tbsp chopped garlic
2 tsp red chili paste or 1 tsp red chili powder
3/4 tsp salt or to taste
1 3/4 cups chicken stock or water
1 tbsp cornflour dissolved in 2 tbsp water
4 tbsp oil
3 tbsp tomato ketchup
2 tsp soya sauce
1 tsp red chilli sauce
1 tbsp capsicum-cut into cubes (diced)
1 tbsp onions, finely chopped
1 tbsp vinegar
2 tbsp greens of spring onions, finely chopped, to garnish.

Marinade
1 egg
1/2 tsp salt
1/4 tsp ajinomoto (optional)
1 tbsp cornflour
1 tbsp oil

Note : I have omitted ajino moto and used little soya sauce.

Cut the chicken breast into even sized pieces.
Marinate the chicken in all the ingredients of the marinade and keep aside.
Heat 4 tbsp oil in a wok and stir fry the chicken for 3-4 minutes on moderate heat. Drain and keep aside.
Heat the remaining oil on low heat . keeping the heat low, add garlic and chili paste. When garlic change colour, add tomato ketchup, soya sauce and red chilli sauce.
Add the capsicum and onion. stir fry for 1 minute.
Add chicken. Stir fry and add salt, soya sauce or ajinomoto and stork or water Bring to a boil. Cook on low heat till chicken turns tender.
Dissolve 1 tbs counflour in 2 tbsp of water and add to the chicken. thicken the sauce, stirring continuously. Finish with vinegar.
Serve hot, garnish with chopped spring onion greens with boiled rice or noodles.