- Boneless Chicken pieces – 300 gm
- Mushroom – 1 pack
- Onion – 1
- Ginger Paste – 1 tbsp
- Garlic Paste – 1 tbsp
- Capsicum – 1
- Spring Onion – for garnishing
- Soy Sauce – 2 tsp
- Maggi hot and sweet sauce – 2 tsp
- Chilli Sauce – 1 tsp
- Fresh red chilli – 2-3, chopped
- Oil, Salt, Sugar – as required
- Sesame seeds – for garnishing
Heat oil in a large frying pan. Add the ginger garlic paste and fry for 30 seconds.
Add the chicken pieces. Stir fry over very high heat for about 5 minutes till the chicken is browned from all sides.
Add the chopped red chilli and chopped onions and stir fry for 2 minutes.
Next goes the mushroom and capsicum and stir fry over high heat for about 2 minutes.
Mix all the sauces along with salt and a pinch of sugar in a cup of water and add it to the pan. Stir well to mix and cook for a couple of minutes till the chicken is cooked through.
If the gravy is too runny, add a spoonful of corn flour mixed in 2 tbsp of cold water. Sprinkle chopped spring onion.
Remove from heat with a sprinkle of sesame seed and serve immediately.