Chilli Chicken Stir-Fry
photo by Anonymous
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
2
ingredients
-
For chicken marinade
- 500 g skinless chicken breasts
- 1 tablespoon light soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon Chinese five spice powder
- 1 pinch ground black pepper
-
For the sauce
- 1 -2 tablespoon peanut oil (or any flavourless oil)
- 2 garlic cloves, grated
- 1 inch fresh ginger, grated
- 100 g small broccoli florets
- 100 g mange-touts peas
- 50 g baby corn
- 1 carrot, sliced diagonally 3cm thick
- 2 red chilies, chopped (de-seeded if you wish)
- 150 ml hot chicken stock
- 1 tablespoon dark soy sauce
- 1 tablespoon cornflour, mixed with
- 5 tablespoons hot water
- 1 spring onion, finely chopped for garnish
directions
- Slice the chicken into thin bite-size strips.
- In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
- Leave to marinate for atleast 30 minutes.
- Heat a wok over high heat, and when hot, add the oil.
- Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
- Add the vegetables and chillies to the wok, and fry briskly for a minute.
- Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
- Mix cornflour in hot water till dissolved and pour into the wok.
- Stir until the sauce is thickened, season to taste, and serve straight away.
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