A Chinese dish which was one of our favourites when we travelled around China. You can use chicken, beef or just veg in this dish, they all work equally well!
- Chicken (spinkle a lot of black pepper on to cover the meat and leave to stand for 30 minutes before cooking)
- Vegetables (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli and cauliflower)
- Yellow/white onion, finely sliced
- Ginger (small amount sliced finely)
- Garlic, crushed with the back of your knife
- 1-2 birds eye chillis finely chopped (if you prefer, reduce this)
- Chicken stock (usually around 500ml)
- Honey to sweeten
- Cornflour and water to thicken sauce
1. Stir fry the ginger, chilli, onions and crushed garlic in a wok/pan to release the flavour for a couple of minutes. Then add the chicken to cook. *Top tip when stir frying chicken, keep the oil to a minimum as the chicken will take on the oil as it cooks, instead use splashes of hot water (or stock) to stop it from sticking to the pan/wok. This ensures the chicken stays tender and moist.
2. When the chicken is sealed add the veg and continue to stir fry for 10-15 minutes.
3. Add chicken stock to the chicken and veg, a glug of soy sauce, honey, salt and a little more black pepper.
4. Add cornflour mixed with water to thicken the sauce.
5. Once the sauce is thick enough, taste and adjust seasoning and it’s ready to eat with lovely fluffy rice!