Ingredients
- Serves 4
- For the chicken:
- 6 chicken thighs, boneless and skinless, cut in bitesize pieces
- 2 cloves garlic, finely mined
- 1 thumb-sized piece of ginger, finely minced.
- 1 red chilli, finely sliced
- 1 tsp five spice powder
- 1 tsp sesame oil
- 1-2 tbsp sunflower oil, for frying
- 100g salted peanuts, to serve
- Rice, to serve
- For the sauce:
- Juice of 1/2 an orange
- 3 tbsp honey
- 1 tsp dark brown sugar
- 2 tbsp dark soy sauce
- 1 tbsp rice wine
- For the vegetables:
- 1 red onion, finely sliced
- 100g sugar snap peas
- 100g tenderstem broccoli
- 2 carrots, cut into narrow strips
There is satisfaction in quick stir fries, such as this recipe, in that most of the work is done before a single ingredient hits the hot pan. This stir fry in particular has three key stages, the marinating of the chicken and vegetable prep, the mixing of the sauce, and the stir fying its self. Feel free to make necessary adaptations, but as mentioned previously, do ensure you start with a hot pan.
Place all the ingredients for the chicken in a bowl alongside the chicken pieces and mix through until completely coated. Set aside this while you prepare the vegetables and ingredients for the sauce.
Whisk together the ingredients for the sauce in a small bowl.
Place a large wok over a high heat and add the sunflower oil. When it reaches smoking point, add the chicken and fry until it has a golden brown colour and is cooked through. Remove the chicken from the wok with a slotted spoon and rest it on a plate.
Add the vegetables to the hot wok, adding a little extra oil if required, and stir fry until they are just tender.
Add the chicken back to the pan and pour over the sauce. Bring to a steady simmer and allow to cook for 3-4 minutes, until it has slightly thickened.
Serve the chicken with freshly cooked rice and a good sprinkle of peanuts.
