Ingredients

• 300 gm boneless chicken
• 4 tbsp oil
• 10 cloves garlic, minced
• 1 cup water
• 1 cup cabbage, thinly sliced
• 2 spring onions, thinly sliced
• 4 green chilies, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 carrot, thinly sliced
• ¼ bunch fresh coriander, finely chopped
• 4 tbsp chili garlic sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp corn flour
• 1 tbsp red chili flakes
• salt to taste

Directions

Wash chicken and pat dry. Then cut them into small pieces. Heat oil in a deep pan or skillet. Add garlic and cook for 1 minute or until turn golden brown. Now put chicken in it. Cook for 5 minutes or all juices runs clear and no longer pink. Now add all vegetables. Stir fry for 4-5 minutes or until tender. Now add Worcestershire sauce, chili garlic sauce, red chili flakes and salt. Stir continuously for 2 to 3 minutes. In a small bowl, dissolve cornflour in water. Pour into chicken. Bring to a boil and saute for 3 to 4 minutes or until sauce is thickened. Take it out in a serving bowl. Sprinkle fresh coriander over it. Vegetable Garlic Chicken is ready now. Serve with rice.