Mexicana chicken
Ingredients
- Chicken boneless ½ kg julienne
- Tomatoes 2 blanched skin and seeds removed chopped
- Onion 1 thinly sliced
- Capsicum julienne 1
- Tomato 1 cut into julienne
- Sweet corn ½ cup
- Salt 1 tsp leveled
- Garlic paste 1 tsp
- Ketchup ¼ cup
- Chili garlic sauce 2 tbsp
- Vinegar 2 tbsp
- Black pepper ½ tsp heaped
- Oil ¼ cup
Method
- Heat oil add garlic paste with chicken julienne, fry for 5 minutes add salt and pepper to taste then add onion, sweet corn, capsicum, lastly add tomato julienne, stir and remove, serve with dinner rolls.
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