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


  • 2tbsp dark soy sauce
  • 2tbsp Shaoxing rice wine
  • 1tbsp rice wine vinegar
  • 1tsp caster sugar


  1. 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. 
  2. In a separate bowl mix the sauce ingredients and 1tbsp water together.
  3. 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.
  4. Put remaining oil into the pan and brown the chicken for 8mins until golden.
  5. 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.
  6. 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