Description
This delicious stir-fried chicken is quick and easy to make, perfect for a weeknight dinner!
Ingredients
Scale
- 3 tbsp oil (avocado oil recommended)
- 2 tbsp cornflour (cornstarch)
- pinch salt and black pepper
- 550 g skinless boneless chicken breasts (roughly 3 medium chicken breasts, sliced into thin strips)
- 1 tsp sesame oil
- 1 tbsp minced ginger
- 3 cloves garlic (peeled and minced)
- 120 ml reduced sodium soy sauce (dark or all-purpose)
- 1/4 tsp black pepper
- 6 packed tbsp light brown muscovado sugar
- 90 ml water
- 1 tsp cornflour (cornstarch)
- 8 spring onions (scallions, sliced into 1 inch pieces)
- boiled rice (or egg fried rice)
Instructions
- Heat the oil in a wok or large frying pan until very hot.
- Mix the cornflour with a good pinch of salt and pepper and toss the chicken strips in the seasoned cornflour.
- Cook the chicken strips in the oil (turning occasionally) until cooked through and slightly golden. You can do this in two batches, but I usually manage this in one.
- Use a slotted spoon to remove the chicken from the pan. Place it in a bowl whilst you make the sauce.
- Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium/low and allow the oil to cool a little. Add the sesame oil, ginger and garlic to the pan and cook for 30 seconds, stirring often to avoid burning the garlic.
- Mix together the water and cornflour, then add it into the wok along with the soy sauce, pepper, and sugar.
- Give it a good mix and turn up the heat and bring to the boil. Simmer for 2-3 minutes.
- Then add the chicken back to the wok and cook for a further 2 minutes.
- Stir in the spring onions (scallions) and cook for another minute.
- Turn off the heat and serve over boiled rice.
Notes
- This dish can be served with boiled rice or egg fried rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 70mg