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1
tablespoon
2
cloves
1
teaspoon
1
1/2 teaspoon
600 g
2
tablespoons
1
150 g
250 g
115 g
4
tablespoons
2
Stir fry sauce
3
teaspoons
3
tablespoons
2
teaspoons
1
teaspoon
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Soy
sauce
Garlic, crushed
Grated fresh ginger
Sesame oil
Chicken thigh fillets, cut in half lengthways, into 6 pieces
Peanut oil
Onion, cut into 16 wedges
Snow peas (mangetout), cut in half on the diagonal
Bok Choy (pak choi)
Baby corn, sliced in half on the diagonal
Chopped fresh coriander (cilantro) leaves
Spring onions (scallions), thinly sliced on the diagonal
Oyster sauce
Chicken stock
Soy sauce
Cornflour (cornstarch)
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Method :
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Mix together the soy sauce, garlic, ginger
and 1/2 teaspoon sesame oil in a non-metallic bowl.
-
Add the chicken and stir to coat well.
Cover and marinate in the fridge for 2 hours.
-
In a separate bowl, mix all the stir fry
sauce ingredients together until the cornflour is incorporated.
-
Heat a wok over high heat and add 1
tablespoon peanut oil and the remaining sesame oil. When hot, add the
chicken in batches and stir fry until just cooked through.
-
Add a little more oil if required. Remove
from the wok.
-
Heat the remaining peanut oil in the wok.
Add the onion, stir fry for 2-3 minutes, then add the snowpeas, bok choy
and baby corn. Stir fry for 3 minutes.
-
Add the stir fry sauce and the chicken
with any juices.
-
Stir well and cook for about 3 minutes, or
until the sauce has thickened to lightly coat the chicken and
vegetables.
-
Remove from the heat, and stir in the
coriander and spring onion.
-
Season and serve with rice.
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