Try our takeaway-style soy and chilli chicken stir-fry with rice on the side or noodles. Ready in just 30 minutes, it’s a perfect Friday night treat
Prep:15 mins
Serves 4
2 tbsp Shaohsing wine or dry sherry1 tbsp cornflour2 tbsp soy sauce3 chicken breasts, cut into large chunks3 tbsp sunflower oil2 red peppers, deseeded and cut into large chunkssmall bunch of spring onions, whites cut into finger lengths, greens finely sliced4 garlic cloves, finely slicedthumb-sized piece of ginger, peeled and finely sliced1 red chilli, sliced½ tsp caster sugar2 tsp malt vinegar80g roasted peanuts or cashewsrice or noodles, to serve (optional)
STEP 1Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.STEP 2Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.
