This is a quick recipe with striking taste. Try this for snacks.
Take 200 gm of boneless chicken leg meat and mix with egg white, cornflour, 1 tbsp tomato sauce, 1 tbsp Thai red chili sauce, 1 tsp honey, a pinch of crushed black pepper, 1 tsp of paprika powder and salt. Marinade for few minutes and then deep fry until dark brown. Keep aside. Heat oil in wok and add 1.5 tbsp of chopped garlic. Fry until brown and then add 2 tsp of chopped green chilies followed by half a cup of cabbage petals cut into medium sized triangles and half cup of square cut green capsicum. Stir fry quickly and add a pinch of crushed black pepper, 3 tbsp of stir fry sauce (commonly available in market), 0.5 tsp of dark soy sauce and 0.5 tsp of apple cider vinegar and again stir fry quickly. Add the chicken and mix well. Taste and adjust seasoning. Optionally you can add a small amount of chicken stock mixed with cornflour and adjust seasoning and stir on high heat so that there is no broth. Finish with few drops of fish sauce and serve hot.