Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 1 tablespoon 2 cloves

  3. 1 teaspoon 1 1/2 teaspoon 600 g 2 tablespoons 1 150 g 250 g 115 g 4 tablespoons 2 Stir fry sauce

  4. 3 teaspoons 3 tablespoons 2 teaspoons 1 teaspoon Soy

  5. sauce

  6. Garlic, crushed

  7. Grated fresh ginger

  8. Sesame oil

  9. Chicken thigh fillets, cut in half lengthways, into 6 pieces

  10. Peanut oil

  11. Onion, cut into 16 wedges

  12. Snow peas (mangetout), cut in half on the diagonal

  13. Bok Choy (pak choi)

  14. Baby corn, sliced in half on the diagonal

  15. Chopped fresh coriander (cilantro) leaves

  16. Spring onions (scallions), thinly sliced on the diagonal

  17. Oyster sauce

  18. Chicken stock

  19. Soy sauce

  20. Cornflour (cornstarch)

Instructions Jump to Ingredients ↑

  1. Mix together the soy sauce, garlic, gingerand 1/2 teaspoon sesame oil in a non-metallic bowl.

  2. Add the chicken and stir to coat well.

  3. Cover and marinate in the fridge for 2 hours.

  4. In a separate bowl, mix all the stir frysauce ingredients together until the cornflour is incorporated.

  5. Heat a wok over high heat and add 1tablespoon peanut oil and the remaining sesame oil. When hot, add thechicken in batches and stir fry until just cooked through.

  6. Add a little more oil if required. Removefrom the wok.

  7. Heat the remaining peanut oil in the wok.

  8. Add the onion, stir fry for 2-3 minutes, then add the snowpeas, bok choyand baby corn. Stir fry for 3 minutes.

  9. Add the stir fry sauce and the chickenwith any juices.

  10. Stir well and cook for about 3 minutes, oruntil the sauce has thickened to lightly coat the chicken andvegetables.

  11. Remove from the heat, and stir in thecoriander and spring onion.

  12. Season and serve with rice.


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