Chinese chicken stir-fry

By Faeza
23 January 2017

chinese chicken stir-fry


¦45ml (3 tablespoons) sunflower oil

¦ 1 bunch spring onions, sliced

¦ 2 cloves garlic, crushed

¦ 15ml (1 tablespoon) chopped fresh ginger

¦ 1 chilli, deseeded and thinly sliced

¦500g chicken thighs, bones removed and cut

into strips

¦ 250g fresh green beans, sliced

¦ 1 yellow pepper, cut into strips

¦ 250ml (1 cup) shredded cabbage

¦ 1 tomato, deseeded and cut into strips

¦ 10ml (2 teaspoons) brown sugar

¦ 10ml (2 tablespoons) soy sauce

¦ 30ml (2 tablespoons) fish sauce (optional)

¦ 65ml (¼ cup) water

¦ salt and freshly ground pepper to taste

¦ 30g unsalted roasted peanuts, chopped

¦ 100g mixed sprouts

¦ Lettuce or jasmine rice for serving


Heat a non-stick wok or a heavy based saucepan

over high heat, add oil and fry spring onions, garlic,

ginger and chilli for 3 minutes. Add the chicken

and stir-fry until cooked through. Add green beans,

pepper, cabbage and tomato and stir-fry for 5

minutes or until the vegetables are just crisp. Add

the sugar, soy sauce, fish sauce and water. Season

with salt and freshly ground black pepper. Allow

to cook for a further 2 minutes or until sauce has

reduced a little. Finally add peanuts and sprouts.

Serve immediately over lettuce or jasmine rice