Indian chili chicken

What I had:

• 1.5 lbs of boneless, skinless chicken breasts, cut into 1/2 inch pieces

Marinade:

• 4 green chillies
• 4 cloves of garlic
• 4 tsp gluten free soy sauce
• 2 tsp white vinegar
• 2 tsp lemon juice

For the chicken:

• 1 egg
• 2 tbsp corn flour

Sauce:

• 4 cloves garlic, minced
• 2 medium whie onions, sliced thick
• 2 orange bell peppers, sliced thinly
• 6 green and red chillis, cut into small rounds
• 3/4 warm water 
• 1 tbsp corn starch
• 1/4 cup soy sauce
• 1/4 cup Maggi hot 'n sweet sauce

What I did:

• Ground the garlic and chilies for the marinade.
• Added that to the chicken pieces, along with the soy sauce, vinegar and lemon juice in a small container.
• Left it in the fridge overnight.
• Next evening, added 1 beaten egg to the chicken pieces, coating them completely. Repeated with the corn flour.
• Cooked the chicken pieces in olive oil in a 12 inch deep skillet till lightly browned and cooked through. Pulled them out and put aside.
• Removed all except 2 tbsp oil from the skillet. Added garlic to the pan till fragrant.
• Added onions till soft, then added both peppers.
• Mixed the 3/4 cup warm water with the 2 tbsp corn starch; added to the skillet till it comes to boiling.
• Added the chicken pieces to the pan and heated it well.
• Served it with yogurt to cut the heat and roti.