You can add peanuts to this delicious dish if you choose.
Ingredients (serves 4, adjust accordingly):
- 500g skinless & boneless chicken thighs
- 2tbsp light soy sauce
- 1tsp dried chilli flakes
- 2tbsp cornflour
- 1tbsp vegetable oil
- 20g fresh root ginger, finely chopped
- 1 garlic clove, finely chopped
- 1 red pepper, chopped into 2cm pieces
- 4 spring onions, cut into 4cm lengths (optional)
- 50g roasted peanuts (optional)
- Steamed rice to serve
Sauce:
- 2tbsp dark soy sauce
- 2tbsp Shaoxing rice wine
- 1tbsp rice wine vinegar
- 1tsp caster sugar
Method:
- Slice the chicken into 2cm pieces, put in a bowl and mix with the light soy sauce and chilli flakes. Sprinkle over the cornflour and stir to coat.
- In a separate bowl mix the sauce ingredients and 1tbsp water together.
- Heat a large frying pan or wok, add 1tsp oil, and fry the ginger and garlic for about 1min. Then tip this into a bowl.
- Put remaining oil into the pan and brown the chicken for 8mins until golden.
- Add the red pepper, crushed peppercorns and ginger and garlic. Stir fry for 1min, then pour in the sauce mix. Cook for 2min until the sauce is sticky.
- Serve with rice and extra peanuts and spring onions (if using).
Macro breakdown per serving…
Calories – 613kcal
Carbs – 75.9g
Fat – 16.6g
Protein – 38.1g
Give it a try and tag us in your cooking attempts – READY, STEADY…COOK!
Blog by Heidi Surman – Operations Manager