• 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


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.