Ingredients Jump to Instructions ↓

  1. 4 tablespoons vegetable oil or peanut oil

  2. 2 medium Spanish onions, finely chopped

  3. 4 boneless chicken breasts, cut into bite-sized chunks

  4. 2 green chilies, finely chopped

  5. 1 teaspoon white pepper

  6. spring onions, shredded, to serve

  7. for the MARINADE

  8. 2 tablespoons dark soy sauce

  9. 1 teaspoon hot chili powder

  10. 1 teaspoon salt

  11. 2 tablespoons cornflour

  12. 1 inch gingerroot, peeled and finely grated (2-3cm)

  13. 4 garlic cloves, finely chopped

  14. 2 tablespoons malt vinegar

  15. 2 tablespoons tomato puree

  16. 2 teaspoons demerara sugar

  17. 4 servings Change size or US/metric

  18. Change to: servings US Metric

  19. 25 minutes

  20. 15 mins prep

Instructions Jump to Ingredients ↑


  2. Note: You’ll need to marinate the chicken for at least 30 minutes. Marinating it for longer (up to 24 hours) will increase its flavour.

  3. Mix all the marinade ingredients together and set aside. Heat 1 tbsp oil in a heavy-based pan and fry the onion over a medium heat for 5 mins until softened, but not coloured. Remove from the heat, cool and combine with the marinade in a large bowl. Add the chicken and stir to coat. Cover and marinate in the fridge for at least 30 minutes.

  4. Heat the remaining oil in the pan. Tip in the chillies and white pepper, and fry over a low heat for 1 minute Add the chicken pieces along with the marinade, then fry for 10 minutes until the chicken is cooked. Top with the spring onions and serve.


Send feedback