Spicy Indo-Chinese Chicken Stir-Fry

1Cut the boneless chicken (500 g) into bite-sized pieces and marinate with a pinch of salt, pepper, and a tablespoon of soy sauce. Let it sit for 15 minutes.

2Heat oil in a pan over medium heat and add chopped garlic, ginger, and onions. Saute until the onions turn translucent.

3Add the marinated chicken to the pan and cook until it is no longer pink.

4Stir in the Indian spices, ginger and garlic paste, red chilly sauce, and chopped tomatoes. Cook for another 5 minutes until the tomatoes soften and release their juices.

5Toss in the sliced capsicum, spring onions, and chopped chillies. Stir-fry for a few more minutes until the vegetables are slightly tender but still crunchy.

6Adjust the seasoning with salt and pepper as needed. Serve hot with steamed rice or noodles.